Three sensor oven

ABSTRACT

An oven uses at least one infrared sensor located outside of the oven baking chamber to measure infrared light emissions from an oven floor, and includes apparatuses that defend infrared sensors and light sources from heat damage using for example baffles, shutters, remote location of the sensor from heat sources and powered ventilation, temperature control systems for ovens using at least one infrared sensor to control the temperature of an oven floor, and powered ventilation systems to keep oven walls cool.

CROSS-REFERENCE TO RELATED APPLICATIONS

Priority of U.S. Patent Application No. 63/040,846, filed Jun. 18, 2020,incorporated herein by reference, is hereby claimed.

STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

Not applicable

REFERENCE TO A “MICROFICHE APPENDIX”

Not applicable

BACKGROUND OF THE INVENTION 1. Field of the Invention

The present invention relates to ovens, temperature sensing of ovens,and oven control systems.

BRIEF SUMMARY OF THE INVENTION

The present invention includes an apparatus for measuring the surfacetemperature of a high temperature (e.g., 100-1000 degrees F.) oven floorusing an infrared sensor fixed in a cool (e.g., 50-140 degrees F.)location outside of the baking chamber of a high temperature oven,sensing infrared light emitted from portions of surfaces of oven floornot covered by the baking chamber or other oven structural elements, orsensing infrared light emitted by oven floor surfaces through ports orother openings in structural confines of an oven baking chamber, throughinsulation layers, through air ducts, vents, the structures that containthem, floor support structures, and other structures physicallyjuxtaposed between the infrared sensor and the oven floor surfacetargeted by the infrared sensor for infrared light measurement fortemperature monitoring. The size of the oven or oven floor is notlimited in the present invention. Furthermore, although reference ismade to high temperature ovens, the apparatus is not limited in use tohigh temperature ovens or to the sensing of high temperature ovenfloors.

Powered air ventilation, positive or negative, may be provided aroundthe infrared sensor, and or in the space between the infrared sensor andthe high temperature floor and or a port, and or between multiple portsin oven structures juxtaposed between the targeted oven floor surfaceemitting infrared light and the sensor. Ventilation may also be providedinside of or through ports in structures outside of or traversing theboundaries of the baking chamber or vents. In this way, ventilation withcool air may be provided to cool the infrared sensor itself and or achamber containing the infrared sensor, and or any space between theinfrared sensor and the oven floor, and or the space between theinfrared sensor and ports, and or the space between multiple ports, andor the space inside of the port, to protect the sensor from heat damage,for example from hot gasses moving from the baking chamber and surfaceof the oven floor directly or through ports or other openings in thebaking chamber, vents and or surrounding insulation and the structurethat contains them. The sensor may be further defended from heat damageby baffles, or the like, positioned between the sensor and the topsurface of the oven floor. Protection of the sensor may also be providedby a shutter or other mechanism that closes over a port or otheropening, or otherwise obstructs hot baking chamber exhaust gas frommoving through a port or other opening from damaging the heat sensitivesensor in the event of unplanned cessation of powered air ventilationcaused by a primary power failure. The sensor may be further defended bya secondary battery power supply to power the ventilation system duringa primary power source failure.

The present invention also includes an oven temperature control systemthat uses an infrared sensor to sense infrared light emitted from asurface of an oven floor. Sensor locations are not specified for suchcontrol systems. Infrared light emissions may be measured from the topsurface, bottom surface, or side surface of the oven floor and used toprovide an electrical signal to an oven temperature controller thatcalculates temperature from the signal and allows display of thetemperature on the oven, temperature limit settings by the operator andautomated switching of relays that open and close to power or actuate aheat source positioned in or under the oven floor that heats the ovenfloor. The control system may include infrared sensing of more than onesurface of the floor at one time. Relays from more than one controllerreceiving signals from more than one infrared sensor sensing lightemissions from more than one surface may be arranged in series or inparallel in the signal line or power line that actuates or powers theheat source that heats the oven floor. These oven floor temperatureregulation systems may operate simultaneously with a temperature sensor,usually a thermocouple, that senses the temperature of the hot gascontained in the top of the baking chamber, or surface temperature ofthe bottom surface of the dome of the oven, and sends a signal to anoven temperature controller used to display temperature, allow processtemperature limit settings and actuate a relay that closes to signal orpower a dedicated heat source located inside of or under the top of thebaking chamber to heat the baking chamber.

The present invention also includes high temperature ovens using one ormore infrared sensors located outside of the baking chamber to measureinfrared light emitted from the top and or bottom and or side surfacesof the oven floor to provide signals to one or more oven temperaturecontrollers regulating relays arranged alone, in series or in parallelthat power at least one independent dedicated underfloor heat source toheat the oven floor. These systems may operate with or withoutmechanisms for dome temperature sensing, preferably with thermocouples,to provide signals to an adjustable oven temperature controllerregulating relays that power at least one dedicated heating elementpositioned in or under the top of the baking chamber to independentlycontrol heating of the baking chamber. Infrared sensing of light emittedfrom an oven floor surface may be performed, for example, on areas ofthe oven floor protruding from the front of the baking chamber, and orthrough one or more ports or openings in one or more oven structuresbetween the sensor and the oven floor including the physical structureof the boundaries of the baking chamber, insulation and insulationcompartments and structure that surrounds or contains them, vents, ductsand other open areas surrounding the baking chamber and the insulationaround it, the physical boundaries containing vents and ducts, fixed ormoving oven floor support structures, burners, and or any otherstructures juxtaposed between the floor surface emitting the infraredlight sensed by the infrared sensor and the sensor itself. Mechanismsfor protecting the sensor from heat may be used including, for example,powered positive or negative air ventilation and or baffles and orshutters in any space between the sensor and the oven floor. Back upbattery power supplies to prevent unplanned cessation of ventilation inthe event of primary power source failure may also be employed.Ventilation may also be provided between the oven chamber walls and theexterior surface of the oven, and around exhaust fan motors, and lightsources.

The present invention also includes systems using negative or positivepressure powered air ventilation to cool the space between the ovenexterior surface structure and the walls of the baking chamber, as wellas the space between the outside surface structure of the oven door andthe inside surface structure of the oven door. This ventilation may beused with or without a contained insulation layer in these spaces, withor without ventilation in the space between the exterior surfacestructure of the oven and door, and the insulation layer and itscontainment, with or without ventilation in the space between theinsulation layer and its containment and the baking chamber walls and orinside surface of the oven door, or both spaces, on the inside and onthe outside of the insulation layer and its containment structure. Theinsulation layer may be two metal plates with a vacuum between, forexample.

The present invention also includes light sources for ovens, locatedoutside of the baking chamber and or inside of an oven door, and or inan oven hood, with or without powered ventilation for cooling of thelight source, with or without baffles, glass barriers or othermechanical systems to obstruct hot gas from the baking chamber fromheating and damaging the light source, with or without shutters thatclose to provide protection of the light source during power failures,and with or without back up battery power supplies to allowuninterrupted ventilation in the event of a primary power failure.Powered ventilation may also be used to cool and protect exhaust fanmotors from overheating.

The present invention includes an apparatus for measuring thetemperature of a high temperature oven, kiln or furnace floor and orilluminating it using heat sensitive equipment when the ambienttemperature of the desired operating environment exceeds the maximumoperating temperature of the equipment.

In various embodiments, the apparatus for measuring the temperaturecomprises: an infrared sensor and/or visible light source.

In various embodiments, the apparatus for measuring the temperature mayalso comprise: a bracket or other structural element providingstructural support for the sensor and or light source in a locationremote from the hot environment, outside of the material structurecomprising the inside surface of a baking chamber, furnace combustionchamber or other hot space, and away from hot gas contained in ordischarged from the baking chamber, combustion chamber or other hotenvironment.

In various embodiments of the apparatus for measuring the temperature,there are structural elements, or baffles, arranged interposed between asensor and or light source and a sensor target and or object ofillumination, in a way that allows unobstructed sensing of infraredlight emissions from a target surface and or its illumination, andinterference with oven, furnace, kiln, or other hot gas emissionsimpinging on the sensor and or light source.

In various embodiments of the apparatus for measuring the temperature,there may be powered ventilation, preferably by a fan or blowerproviding positive pressure or vacuum, arranged to provide cool airflowin the space between the sensor and or light source, and the sensingtarget and or the object of illumination.

In various embodiments of the apparatus for measuring the temperature, asolenoid or other electromagnetic mechanism, or a linear or rotaryactuator, or a pneumatic mechanism, or an electric motor, or a mechanismusing the vacuum or air pressure generated by an oven exhaust fan, orother mechanical systems, or manual operations is are used alone or incombination to move a shutter or other element that may be interposed orremoved from the space between the infrared sensor and the sensingtarget to allow sensing when the shutter is open, or when closed,protection of the sensor and or a light source from heat damage byobstructing hot oven chamber gas emissions from impinging directly onthe sensor and or light source.

The present invention includes an automated oven temperature controlsystem wherein at least one infrared sensor is used to measure theinfrared light emissions from at least the top surface of an oven floorto provide signal to at least one means of controlling temperature thatallows high and low temperature limit setting and hysteresis cycling byswitching at least one relay that provides signal or powers at least oneheat source located in or under the oven floor that heats at least theoven floor.

In various embodiments, the oven temperature control system furthercomprises a second means of measuring temperature, preferably athermocouple, which measures the temperature of hot gas in the bakingchamber or the surface temperature of the top or sides of a structureforming the baking chamber or the temperature of the material structureof a baking chamber and signals a second means of controllingtemperature that allows adjustable high and low temperature limitsetting and hysteresis cycling by switching a relay that provides signalor powers a second heat source located in or under the top of a bakingchamber that heats the baking chamber.

In various embodiments, the oven control system can also have a secondmeans of measuring temperature measures the temperature of hot gas inthe baking chamber or the surface temperature of the top or side of thestructure forming the baking chamber or the temperature of the materialstructure of the baking chamber and can signal a second means ofcontrolling temperature that allows adjustable high and low temperaturelimit setting and hysteresis cycling by switching a relay that providessignal or powers a second heat source located in or under the top of abaking chamber that heats the baking chamber and can also include athird means of sensing temperature, preferably an IR sensor, whichsenses the infrared light emissions from the bottom surface of an ovenfloor, or the temperature of hot gas very close to the bottom surface ofan oven floor and signals a third means of controlling temperature thatallows adjustable high and low temperature limit setting and hysteresiscycling by switching a relay that provides signal or powers a heatsource that heats an oven floor and wherein the relays providing signalor power to the heat source heating the oven floor are arranged inseries or in parallel with or without switching to select regulation byone or both means of controlling the temperature of the oven floor.

In various embodiments, the oven temperature control system heat sourcesare one or two burners or electrical resistance heating elements withone or two fuel or electrical current supplies wherein one fuel supplyis variable by means of a solenoid gas valve or electrical relay thatopens and closes to turn fuel or current supply off and on, and or onefuel or current supply is constant and wherein each fuel supply may ormay not be adjustable by means of an in line manual gas valve orvariable resistor.

In various embodiments, the oven control system includes one or moreoven temperature controller outputs which are variable and proportionalto the degree that process temperature deviates from a targettemperature setting, providing regulation of one or more variable outputheat sources that generate more or less heat depending on the amplitudeof an incrementally variable signal from the proportional signalcontroller.

In various embodiments, the oven control system also includes whereinoven floor top surface sensor temperature data is monitored by acomputer system that identifies the introduction of cold pizza into theoven by the abrupt drop in the temperature reading of the top surface ofthe oven floor caused by the interposition of cold pizza between thesensor and the floor, and triggers a computerized burner heat outputalgorithm that varies temperature over time on multiple monitoredsurfaces, in a programmed bake cycle, with our without monitoring ofpizza surface temperature and other sensor input to end the bake cycleor change heat supply over time to optimize the characteristics of thebaking cycle and minimize time to target temperature in an empty ovenafter a baking cycle.

The present invention includes a high temperature oven first set ofembodiments. In the high temperature oven first set of embodiments, theoven comprises: at least 3 oven walls, two on the sides and one in therear, a top or dome positioned above the walls, an oven floor that iscircular and located in-between the oven side walls and in front of theoven rear wall that rotates freely about a central vertical axis and atleast one means of measuring temperature is a first means of measuringtemperature that is an infrared sensor that measures infrared lightemissions from the top or side surface of an oven floor and provides asignal to at least one means of controlling temperature that is a firstmeans of controlling temperature that allows switching of a relay, highand low temperature limit setting and hysteresis cycling that regulatesa control signal or power supply to at least one of one means of heatingthat is a first heat source that heats at least the bottom surface ofthe oven floor, wherein a baking chamber is formed by the insidesurfaces of the oven walls, the bottom surface of the dome, the openingin the front of the oven formed by the front edges of the dome and thefront edges of the side walls, and the top surface of the oven floor andwherein the infrared sensor that is the first means of measuringtemperature is located outside of the baking chamber and the structuralelements that immediately contain it, and wherein the oven floor may ormay not protrude from the baking chamber and wherein the first heatsource may be fixed under the oven floor or movable from a positiondirectly under the oven floor to positions that are adjustable andpartly under the oven floor and partly under the dome or baking chamber.

In various embodiments of the first set of embodiments, the hightemperature oven further comprises a second means of measuringtemperature, preferably a thermocouple, that measures the temperature ofhot gas in the baking chamber or the surface temperature of the top orsides of the structure forming the baking chamber, or the temperature ofthe material structure of the baking chamber, to provide a signal to asecond means of controlling temperature that allows switching of arelay, high and low temperature limit setting and hysteresis cycling toregulate a control signal or power supply to a second heat source thatheats at least the baking chamber from a position inside the dome orunderneath it.

In various embodiments of the first set of embodiments, the oven mayfurther comprise a second means of measuring temperature, preferably athermocouple, that measures the temperature of hot gas in the bakingchamber or the surface temperature of the top or sides of the structureforming the baking chamber, or the temperature of the material structureof the baking chamber, that provides a signal to a second means ofcontrolling temperature that allows switching of a relay, high and lowtemperature limit setting and hysteresis cycling to provide a controlsignal or power supply to a second heat source that heats at least thebaking chamber from a position inside of the dome or underneath it, anda third means of measuring temperature, that is an infrared sensor thatmeasures infrared light emissions from the bottom surface of the ovenfloor and provides a signal to a third means of controlling temperaturethat allows switching of a relay, high and low temperature limit settingand hysteresis cycling to regulate a control signal or power supply forthe first heat source located under the oven floor that heats at leastthe oven floor, wherein, the relays controlled by the first and thirdmeans of controlling temperature are arranged in series or in parallelin the control signal or power supply line for the heat sourcepositioned under the oven floor to heat the oven floor and wherein ifthe relays are arranged in parallel, switching may or may not beprovided so that the operator may select the first, the third, orsimultaneous operation of both means of controlling temperature forregulation of the heat source that heats the oven floor.

In various embodiments of the first set of embodiments of the oven, themeans of heating are heat sources comprising one or two burners orelectrical resistance heating elements with one or two fuel orelectrical current supplies wherein one fuel or current supply isvariable by means of a solenoid gas valve or electrical relay regulatedby a controller that opens and closes to turn fuel or current supply offand on, and or one fuel or current supply is constant and wherein eachfuel or current supply may or may not be adjustable by means of an inline manual gas valve or manually adjustable variable resistor.

In various embodiments of the first set of embodiments of the oven, theoven may further comprise an underfloor chamber or area under the ovenfloor that may be fixed, or rotating with the oven floor, attached tothe oven floor or the structure that supports it, or unattached; boundedat the top by the bottom surface of the oven floor, bounded at the sidesby structural perimeter walls, open at the bottom, or structurallyconnected to the flat bottom structure supporting the burners in thearea under the oven floor, or constructed as two parts, a bottom partthat is fixed to the bottom surface of the burner box or other structureand a top part that is attached to the oven floor and rotating with it,wherein the first heat source is contained inside of or located underthe underfloor chamber, and wherein discharge of hot gas heating thebottom surface of the oven floor and accumulating inside of theunderfloor chamber is discharged from the underfloor chamber, into thebaking chamber, the external environment, or oven ventilation system, orcombination thereof, in a way that may or may not allow selection of thedestination of the exhaust gas in total or in part.

Various embodiments of the first set of embodiments of the oven mayfurther comprise a vent structure comprising four walls and a top, thatmay or may not protrude beyond the plane of the front of the bakingchamber, with or without insulation around the vent walls bounded bycontainment structure, forming a vent, positioned over the bakingchamber and overlying insulation, over the top of the structure of theexterior surfaces of the sides of the oven, wherein the vent is open atthe bottom to receive hot exhaust gas rising from the front of thebaking chamber, and circulating air from a ventilation space locatedbetween the baking chamber walls and the material structure of theexterior surface of the oven, inside of or outside of an insulationlayer between the oven walls and exterior surface of the oven; open atthe top to allow a fan, impeller, turbine or blower to cause a negativepressure in the top of the vent and positive pressure in the flue orexhaust duct that ports exhaust gas to the external environment; andopen at the top or sides for a port(s) or other opening(s) to allowinfrared light emanating from the oven floor, directly or through a portor opening in the oven dome and or the top sides or bottom of the ventto impinge on an infrared sensor located above or beside the vent, andlight for illumination to shine on the oven floor from a light sourcelocated above the vent, through the vent, top sides and or bottom andwherein the sensor sensing infrared light emissions from the top of theoven floor and light source illuminating the oven floor are defendedfrom hot exhaust gas rising through the port by the remote location ofthe sensor and light source relative to the baking chamber, and or thevent, powered ventilation, shutters, and or backup power supplies forthe powered ventilation defending the sensor and light source, andwherein the vent structure may or may not support lighting and artworkpositioned above the vent to decorate the oven.

Various embodiments of the first set of embodiments of the oven mayfurther comprise a blower or fan that maintains negative pressure in avent or positive pressure in a flue causing air movement, a sheet metalflap mounted on a hinge in the vent or flue that is movable by positiveor negative air pressure generated by airflow in the vent or flue, atleast 4 plates, a top plate, a bottom plate and 2 side plates, joined toform a chamber, open on one end to the vent containing exhaust gas undernegative pressure and open on the other end to the cool air in theexternal environment, an infrared sensor mounted in the top of thechamber, a port or opening in the bottom of the chamber, under theinfrared sensor, that opens to an oven floor below, a movable shutter ordoor, normally closed, positioned inside the chamber, over the port,between the oven floor and the sensor, a linkage or mechanicalconnection between the flap in the vent or flue and the shutter in thechamber wherein negative pressure in the vent causes negative pressurein the chamber and movement of cool air from the external environmentinto the chamber and the space between the sensor and the port, andwherein, movement of air in the vent or flue causes movement of the flapcontained therein, by pulling or pushing the linkage, or otherwiseactuating movement of the shutter from a closed position which protectsthe sensor from hot gas rising through the port to damage the sensor toan open position that allows infrared light from the oven floor toimpinge on the sensor while there is ventilation in the space betweenthe sensor and the port, with or without mechanical actuation by similarmeans of a door between the chamber and the vent with or withoutmechanical actuation by similar means of a relay that closes to providesignal verifying exhaust ventilation to an ignition module.

Various embodiments of the first set of embodiments of the oven furthercomprise an oven door with and without contained insulation, bounded atthe top by the plane of the top surface of the oven floor, below theopening to the baking chamber, and on the sides by the outside confinesof the insulation layer on the sides of the baking chamber, preferablysupported by hinges and equipped with a latch with or without a spacearranged between the bounding structure of the insulation layer and theoutside surface structure of the oven door, and or the inside surfacestructure of the oven door, with or without provision for positive ornegative pressure powered air ventilation inside the spaces in the doorwith or without a light source located inside of the door, that may ormay not be protected by insulation and ventilation, that providesillumination through the door, with or without illumination of areflective surface at the top of the door directing light into thebaking chamber.

In various embodiments of the first set of embodiments of the oven,insulation is provided by a structure(s) that form(s) a closed spacecontaining a vacuum.

In various embodiments of the first set of embodiments of the oven ofthe present invention, the drive mechanism that causes rotation of theoven floor and the structure that supports it about a vertical axis is asolid axle, or a hollow axle open at its center to convey fuel orelectrical power to a heat source located inside of or under therotating oven floor, or a hollow drum structure oriented on verticalaxis, open at the top and bottom, supporting the oven floor at its topedge, and rotating on a perimeter bearing system or Lazy Susan bearing,on the bottom of its structure, allowing sensing and heat sourceequipment to be maintained on or in a stationary platform positioned atthe center of, inside of the rotating perimeter drum structure.

The present invention also includes a wall and oven door ventilationsystem comprising: a structure forming interior walls around a bakingchamber or combustion chamber of an oven kiln or furnace; a structureforming an exterior surface of an oven, kiln, or furnace; an insulationlayer bounded by a containment structure located between the interiorwalls and the exterior surface structure of the oven kiln or furnace;wherein the above elements are positioned such that an open space isformed between the outside surface structure of the oven kiln or furnaceand the contained insulation layer and or an open space is formedbetween the inside walls surrounding the baking chamber and thecontained insulation layer, wherein the space(s) are open at the bottomto the external environment of the oven, and open at the top to an areaunder or inside of a vent, containing negative pressure or vacuum thatcauses airflow from the external environment to flow from the externalenvironment into the space(s) inside the oven walls, around theinsulation layer, and then from the spaces inside the walls to an areaunder the vent or inside of the vent for exhaust discharge, with orwithout an oven door constructed with a space between the outsidesurface structure of the oven door and the interior surface structure ofthe oven door, with or without a contained insulation layer locatedbetween the inside and outside surfaces of the door such that an openspace(s) is are arranged between the contained insulation layer and theinside and or outside surfaces of the oven door, wherein the space(s) isare open to receive cool air from the ambient environment at the bottomof the door and expel hot air from the interior spaces in the door atthe top of the door, and preferably into a hood vent above, and whereinpowered ventilation provides a positive or negative pressure in thespaces in the door causing airflow in the door to cool it, with orwithout a ventilated light source located inside the ventilated spaceinside the oven door and with or without a reflective surface on whichlight shines to illuminate the oven chamber.

The present invention also includes a light source located inside of anoven door or shaft, outside of a baking chamber and or under it, with orwithout ventilation in a space containing it, or a space between thebaking chamber and the light source, wherein light shines up through ashaft or space between the outside surface structure of the door and aninside surface of the door and or the outside surface of the structurecontaining an insulation layer inside the door, such that the food inthe oven chamber is illuminated directly or by light reflecting off ofstructures at the top of the door or light shaft and onto the food inthe baking chamber.

The present invention also includes a ventilated light source wherein alight source positioned outside of an oven baking chamber is cooled bypowered ventilation and or defended by shutters interposed between thelight source and hot gas produced by the oven such that light can beprovided from a position to illuminate the baking chamber that wouldotherwise be in an environment that would cause heat damage to the lightsource.

The present invention also includes a second set of high temperatureoven embodiments. In the second set of embodiments, the oven comprises:at least 3 oven walls, two on the sides and one in the rear, a top ordome positioned above the walls, an oven floor that is circular andlocated in-between the oven side walls and in front of the oven rearwall that rotates freely about a central vertical axis and at least onemeans of measuring temperature is a first means of measuring temperaturethat is an infrared sensor that measures infrared light emissions fromthe top or side surface of an oven floor and provides a signal to atleast one means of controlling temperature that is a first means ofcontrolling temperature that allows switching of a relay, high and lowtemperature limit setting and hysteresis cycling that regulates acontrol signal or power supply to at least one of one means of heatingthat is a first heat source that heats at least the bottom surface ofthe oven floor, wherein a baking chamber is formed by the insidesurfaces of the oven walls, the bottom surface of the dome, the openingin the front of the oven formed by the front edges of the dome and thefront edges of the side walls, and the top surface of the oven floor andwherein the infrared sensor that is the first means of measuringtemperature is located outside of the baking chamber and the structuralelements that immediately contain it, and wherein the oven floor may ormay not protrude from the baking chamber and wherein the first heatsource may be fixed under the oven floor or movable from a positiondirectly under the oven floor to positions that are adjustable andpartly under the oven floor and partly under the dome or baking chamber.

Various embodiments of the second set of high temperature ovenembodiments further comprise a second means of measuring temperature,preferably a thermocouple, that measures the temperature of hot gas inthe baking chamber or the surface temperature of the top or sides of thestructure forming the baking chamber, or the temperature of the materialstructure of the baking chamber, to provide a signal to a second meansof controlling temperature that allows switching of a relay, high andlow temperature limit setting and hysteresis cycling to regulate acontrol signal or power supply to a second heat source that heats atleast the baking chamber from a position inside the dome or underneathit.

Various embodiments of the second set of oven embodiments may furthercomprise a second means of measuring temperature, preferably athermocouple, that measures the temperature of hot gas in the bakingchamber or the surface temperature of the top or sides of the structureforming the baking chamber, or the temperature of the material structureof the baking chamber, that provides a signal to a second means ofcontrolling temperature that allows switching of a relay, high and lowtemperature limit setting and hysteresis cycling to provide a controlsignal or power supply to a second heat source that heats at least thebaking chamber from a position inside of the dome or underneath it, anda third means of measuring temperature, that is an infrared sensor thatmeasures infrared light emissions from the bottom surface of the ovenfloor and provides a signal to a third means of controlling temperaturethat allows switching of a relay, high and low temperature limit settingand hysteresis cycling to regulate a control signal or power supply forthe first heat source located under the oven floor that heats at leastthe oven floor, wherein, the relays controlled by the first and thirdmeans of controlling temperature are arranged in series or in parallelin the control signal or power supply line for the heat sourcepositioned under the oven floor to heat the oven floor and wherein ifthe relays are arranged in parallel, switching may or may not beprovided so that the operator may select the first, the third, orsimultaneous operation of both means of controlling temperature forregulation of the heat source that heats the oven floor.

In various embodiments of the second set of oven embodiments, the meansof heating are heat sources comprising one or two burners or electricalresistance heating elements with one or two fuel or electrical currentsupplies wherein one fuel or current supply is variable by means of asolenoid gas valve or electrical relay regulated by a controller thatopens and closes to turn fuel or current supply off and on, and or onefuel or current supply is constant and wherein each fuel or currentsupply may or may not be adjustable by means of an in line manual gasvalve or manually adjustable variable resistor.

In various embodiments of the second set of oven embodiments, one ormore oven temperature controller outputs is are variable andproportional to the degree that process temperature deviates from atarget temperature setting, providing regulation of one or more variableoutput heat sources that generate more or less heat depending on theamplitude of an incrementally variable signal from the proportionalsignal controller.

In various embodiments of the second set of oven embodiments, the ovenfloor top surface sensor temperature data is monitored by a computersystem that identifies the introduction of cold pizza into the oven bythe abrupt drop in the temperature reading of the top surface of theoven floor caused by the interposition of cold pizza between the sensorand the floor, and triggers a computerized burner heat output algorithmthat varies temperature over time on multiple monitored surfaces, in aprogrammed bake cycle, with our without monitoring of pizza surfacetemperature and other sensor input to end the bake cycle or change heatsupply over time to optimize the characteristics of the baking cycle andminimize time to target temperature in an empty oven after a bakingcycle.

In various embodiments of the second set of oven embodiments, the ovenfurther includes a bracket or other structural element providingstructural support for a sensor and or light source in a location remotefrom the hot environment, outside of the material structure comprisingthe inside surface of a baking chamber, furnace combustion chamber orother hot space, and away from hot gas contained in or discharged fromthe baking chamber, combustion chamber or other hot environment.

In various embodiments of the second set of oven embodiments, structuralelements, or baffles, are arranged interposed between a sensor and orlight source and a sensor target and or object of illumination, in a waythat allows unobstructed sensing of infrared light emissions from atarget surface and or its illumination, and interference with oven,furnace, kiln, or other hot gas emissions impinging on the sensor and orlight source.

In various embodiments of the second set of oven embodiments, poweredventilation, preferably by a fan or blower providing positive pressureor vacuum is arranged to provide cool airflow in the space between thesensor and or light source, and the sensing target and or the object ofillumination.

In various embodiments of the second set of oven embodiments, a solenoidor other electromagnetic mechanism, or a linear or rotary actuator, or apneumatic mechanism, or an electric motor, or a mechanism using thevacuum or air pressure generated by an oven exhaust fan, or othermechanical systems, or manual operations is are used alone or incombination to move a shutter or other element that may be interposed orremoved from the space between the infrared sensor and the sensingtarget to allow sensing when the shutter is open, or when closed,protection of the sensor and or a light source from heat damage byobstructing hot oven chamber gas emissions from impinging directly onthe sensor and or light source.

In various embodiments of the second set of oven embodiments furthercomprises an underfloor chamber or area under the oven floor that may befixed, or rotating with the oven floor, attached to the oven floor orthe structure that supports it, or unattached; bounded at the top by thebottom surface of the oven floor, bounded at the sides by structuralperimeter walls, open at the bottom, or structurally connected to theflat bottom structure supporting the burners in the area under the ovenfloor, or constructed as two parts, a bottom part that is fixed to thebottom surface of the burner box or other structure and a top part thatis attached to the oven floor and rotating with it, wherein the firstheat source is contained inside of or located under the underfloorchamber, and wherein discharge of hot gas heating the bottom surface ofthe oven floor and accumulating inside of the underfloor chamber isdischarged from the underfloor chamber, into the baking chamber, theexternal environment, or oven ventilation system, or combinationthereof, in a way that may or may not allow selection of the destinationof the exhaust gas in total or in part.

In various embodiments of the second set of oven embodiments, the ovenmay further comprise a vent structure comprising four walls and a top,that may or may not protrude beyond the plane of the front of the bakingchamber, with or without insulation around the vent walls bounded bycontainment structure, forming a vent, positioned over the bakingchamber and overlying insulation, over the top of the structure of theexterior surfaces of the sides of the oven, wherein the vent is open atthe bottom to receive hot exhaust gas rising from the front of thebaking chamber, and circulating air from a ventilation space locatedbetween the baking chamber walls and the material structure of theexterior surface of the oven, inside of or outside of an insulationlayer between the oven walls and exterior surface of the oven; open atthe top to allow a fan, impeller, turbine or blower to cause a negativepressure in the top of the vent and positive pressure in the flue orexhaust duct that ports exhaust gas to the external environment; andopen at the top for a port(s) or other opening(s) to allow infraredlight emanating from the oven floor, directly or through a port oropening in the oven dome, to impinge on an infrared sensor located abovethe vent, and light for illumination to shine on the oven floor from alight source located above the vent, and wherein the sensor sensinginfrared light emissions from the top of the oven floor and light sourceilluminating the oven floor are defended from hot exhaust gas risingthrough the port by the remote location of the sensor and light sourcerelative to the baking chamber, powered ventilation, shutters, and orbackup power supplies for the powered ventilation defending the sensorand light source, and wherein the vent structure may or may not supportlighting and artwork positioned above the vent to decorate the oven.

In various embodiments of the second set of oven embodiments, the ovenmay further comprise a blower or fan that maintains negative pressure ina vent or positive pressure in a flue causing air movement a sheet metalflap mounted on a hinge in the vent or flue that is movable by positiveor negative air pressure generated by airflow in the vent or flue, atleast 4 plates, a top plate, a bottom plate and 2 side plates, joined toform a chamber, open on one end to the vent containing exhaust gas undernegative pressure and open on the other end to the cool air in theexternal environment, an infrared sensor mounted in the top of thechamber, a port or opening in the bottom of the chamber, under theinfrared sensor, that opens to an oven floor below, a movable shutter ordoor, normally closed, positioned inside the chamber, over the port,between the oven floor and the sensor, a linkage or mechanicalconnection between the flap in the vent or flue and the shutter in thechamber wherein negative pressure in the vent causes negative pressurein the chamber and movement of cool air from the external environmentinto the chamber and the space between the sensor and the port, andwherein, movement of air in the vent or flue causes movement of the flapcontained therein, by pulling or pushing the linkage, or otherwiseactuating movement of the shutter from a closed position which protectsthe sensor from hot gas rising through the port to damage the sensor toan open position that allows infrared light from the oven floor toimpinge on the sensor while there is ventilation in the space betweenthe sensor and the port, with or without mechanical actuation by similarmeans of a door between the chamber and the vent with or withoutmechanical actuation by similar means of a relay that closes to providesignal verifying exhaust ventilation to an ignition module.

In various embodiments of the second set of oven embodiments, the ovenfurther comprises an oven door with and without contained insulation,bounded at the top by the plane of the top surface of the oven floor,below the opening to the baking chamber, and on the sides by the outsideconfines of the insulation layer on the sides of the baking chamber,preferably supported by hinges and equipped with a latch with or withouta space arranged between the bounding structure of the insulation layerand the outside surface structure of the oven door, and or the insidesurface structure of the oven door, with or without provision forpositive or negative pressure powered air ventilation inside the spacesin the door with or without a light source located inside of the door,that may or may not be protected by insulation and ventilation, thatprovides illumination through the door, with or without illumination ofa reflective surface at the top of the door directing light into thebaking chamber.

In various embodiments of the second set of oven embodiments, insulationis provided by a structure(s) that form(s) a closed space containing avacuum.

In various embodiments of the second set of oven embodiments, the drivemechanism that causes rotation of the oven floor and the structure thatsupports it about a vertical axis is a solid axle, or a hollow axle openat its center to convey fuel or electrical power to a heat sourcelocated inside of or under the rotating oven floor, or a hollow drumstructure oriented on vertical axis, open at the top and bottom,supporting the oven floor at its top edge, and rotating on a perimeterbearing system on the bottom of its structure, allowing sensing and heatsource equipment to be maintained inside of the drum.

In various embodiments of the second set of oven embodiments, the ovenwalls and oven door are ventilated by a ventilation system comprising astructure forming interior walls around a baking chamber or combustionchamber of an oven kiln or furnace a structure forming an exteriorsurface of an oven, kiln, or furnace an insulation layer bounded bycontainment structure located between the interior surface walls and theexterior surface structure of the oven kiln or furnace wherein the aboveelements are positioned such that an open space is formed between theoutside surface structure of the oven kiln or furnace and the containedinsulation layer and or an open space is formed between the inside wallssurrounding the baking chamber and the contained insulation layer,wherein the space(s) are open at the bottom to the external environmentof the oven, and open at the top to an area under or inside of a vent,containing negative pressure or vacuum that causes airflow from theexternal environment to flow from the external environment into thespace(s) inside the oven walls, around the insulation layer, and thenfrom the spaces inside the walls to an area under the vent or inside ofthe vent for exhaust discharge, with or without an oven door constructedwith a space between the outside surface structure of the oven door andthe interior surface structure of the oven door, with or without acontained insulation layer located between the inside and outsidesurfaces of the door such that an open space(s) is are arranged betweenthe contained insulation layer and the inside and or outside surfaces ofthe oven door, wherein the space(s) is are open to receive cool air fromthe ambient environment at the bottom of the door and expel hot air fromthe interior spaces in the door at the top of the door, and preferablyinto a hood vent above, and wherein powered ventilation provides apositive or negative pressure in the spaces in the door causing airflowin the door to cool it, with or without a ventilated light sourcelocated inside the ventilated space inside the oven door and with orwithout a reflective surface on which light shines to illuminate theoven chamber.

In various embodiments of the second set of oven embodiments, a lightsource is located inside of an oven door or shaft, outside of a bakingchamber and or under it, with or without ventilation in a spacecontaining it, or a space between the baking chamber and the lightsource, wherein light shines up through a shaft or space between theoutside surface structure of the door and an inside surface of the doorand or the outside surface of the structure containing an insulationlayer inside the door, such that the food in the oven chamber isilluminated directly or by light reflecting off of structures at the topof the door or light shaft and onto the food in the baking chamber.

Various embodiments of the second set of oven embodiments furthercomprise: a ventilated light source wherein a light source positionedoutside of an oven baking chamber is cooled by powered ventilation andor defended by shutters interposed between the light source and hot gasproduced by the oven such that light can be provided from a position toilluminate the baking chamber that would otherwise be in an environmentthat would cause heat damage to the light source.

The present invention also includes a third set of oven embodiments. Inthe third set of embodiments, the high temperature oven comprises: abaking chamber; an oven floor; a first heating element; a second heatingelement; a first control system; a second control system; wherein thefirst control system controls the first heating element; wherein thefirst control system comprises an infrared sensor, an oven floortemperature controller, an oven floor temperature control relay, and asolenoid valve; wherein the second control system controls the secondheating element; wherein the second control system comprises athermocouple, a baking chamber temperature controller, a baking chambertemperature control relay, and a solenoid valve; wherein the oven floorhas a top and bottom surface; wherein the first heating element ispositioned underneath the bottom surface of the oven floor; wherein theinfrared sensor measures the temperature of the top surface of the ovenfloor; wherein the first control system ramps the first heating elementwhen the temperatures measured by the infrared sensor is below a hightemperature limit set in the oven floor temperature controller; whereinthe thermocouple measures the temperature of the baking chamber; whereinthe second heating element is not located directly underneath the ovenfloor and is located underneath the top of the baking chamber; andwherein the second control system ramps the second heating element whenthe temperature measured by the thermocouple is below a high temperaturelimit set in the baking chamber temperature controller.

The present invention also includes a system for measuring thetemperature of a high temperature oven floor, comprising: an infraredsensor; a bracket; and a high temperature oven, the high temperatureoven comprising an oven floor, a baking chamber, and an insulationlayer; wherein the baking chamber has an opening in the front of thebaking chamber; wherein the insulation layer is above the top of thebaking chamber; wherein the bracket is attached to the insulation layer,the infrared sensor is attached to the bracket so as to be locatedoutside of and above the baking chamber and above the top surface of theoven floor, and the infrared sensor measures infrared light emissionsfrom the oven floor.

In various embodiments of the system, the system further includes one ormore baffles positioned between the open front of the high temperatureoven baking chamber and the infrared sensor.

The present invention also includes a fourth set of oven embodiments. Inthe fourth set of oven embodiments, the oven comprises: an infraredsensor; an oven floor having a top and bottom surface; an oven floor topsurface temperature controller; an oven floor top surface temperaturecontroller relay; a baking chamber; an insulation layer; one or moreheating elements; and a bracket; wherein the baking chamber comprises atop and a front opening; wherein the insulation layer is positioned ontop of the top of the baking chamber; wherein at least one of the one ormore heating elements is located underneath the oven floor;

wherein the infrared sensor is attached to the bracket so as to belocated outside of and above the baking chamber and above the topsurface of the oven floor; and wherein the infrared sensor measures thetemperature of the top of the oven floor, sends a signal to the ovenfloor top surface temperature controller which then displays themeasured temperature and provides relay switching to power or controlsignals to one or more of the heating elements to change the temperatureof the oven floor.

In various embodiments of the fourth set of oven embodiments, the ovenfurther comprises one or more baffles positioned between the frontopening of the high temperature oven baking chamber and the infraredsensor.

In various embodiments of the fourth set of oven embodiments, thebracket is attached to the oven.

In various embodiments of the fourth set of oven embodiments, thebracket is not attached to the oven.

The present invention also includes a system for regulating thetemperature of an oven floor utilizing the apparatuses mentioned herein.

In various embodiments of the fourth set of oven embodiments, the ovencomprises two heating elements, wherein one of the heating elements iscontrolled by the top surface temperature controller.

In various embodiments of the fourth set of oven embodiments, one of theheating elements is not controlled by the top surface temperaturecontroller and is a soak heating element.

In various embodiments of the fourth set of oven embodiments, the ovencomprises a common fuel supply line and at least two fuel supply lines,each of the two fuel supply lines having a manual valve, a solenoid gasvalve controlled by the oven floor top surface temperature controller,wherein the solenoid gas valve can be in an opened or closed position,wherein the solenoid gas valve is closed but opens when powered by theoven floor top surface temperature controller relay, allowing gas fromone of the fuel supply lines to flow to the common fuel line for rampingof the oven; and wherein a second fuel supply line provides a constantfuel flow to the one or more heating elements.

In various embodiments of the fourth set of oven embodiments, the ovenfurther comprises a second heating element which is positioned away fromthe oven floor and underneath the baking chamber; a thermocouple; abaking chamber temperature controller; a baking chamber temperaturecontroller relay; and a second solenoid valve; wherein the thermocoupleis positioned in the top of the baking chamber; wherein the thermocouplesignals to the baking chamber temperature controller; wherein the bakingchamber temperature controller operates the baking chamber temperaturerelay; wherein the relay closes when the temperature measured by thethermocouple is below a set temperature set in the baking chambertemperature controller, thus opening the second solenoid valve,providing gas to the second heating element until the temperaturemeasured by the thermocouple is at or above the set temperature.

In various embodiments of the present invention, the oven furthercomprises a fan, wherein the baking chamber further comprises a portthat traverses the insulation layer and top of the baking chamber;wherein the infrared sensor is positioned above the port so as to sensethrough the port; wherein the fan is positioned so as to protect theinfrared sensor from hot air or gasses rising through the port from thebaking chamber.

In various embodiments of the present invention, the oven comprises ashutter and a solenoid actuator for the shutter; wherein the shutter,when in a closed position, is positioned directly above the port,between the infrared sensor and baking chamber; wherein the shutter isopened by the solenoid actuator during operation of the oven; andwherein, in the event of a power failure to the fan, the solenoidactuator will also lose power, causing the shutter to close, thusprotecting the infrared sensor from heat damage.

Included in the present invention is a fifth set of embodiments of ahigh temperature oven. In the fifth set of embodiments, the ovencomprises: a baking chamber; an oven floor; a first heating element; asecond heating element; a first control system; a second control system;wherein the first control system controls the first heating element;wherein the first control system comprises a first and a second ovenfloor infrared sensor, a first and a second oven floor temperaturecontroller, a first and a second oven floor temperature control relay,and a solenoid valve; wherein the second control system controls thesecond heating element; wherein the second control system comprises athermocouple, a baking chamber temperature controller, a baking chambertemperature control relay, and a solenoid valve; wherein the oven floorhas a top surface and a bottom surface; wherein the first heatingelement is positioned underneath the bottom surface of the oven floor;wherein the first infrared sensor measures the temperature of the topsurface of the oven floor; wherein the second infrared sensor measuresthe temperature of the bottom surface of the oven floor; wherein thefirst control system ramps the first heating element when thetemperatures measured by the first infrared sensor and second infraredsensor are below a high temperature limit set in the first oven floortemperature controller and a high temperature limit set in the secondoven floor temperature controller; wherein the thermocouple measures thetemperature of the baking chamber; wherein the second heating element isnot located directly underneath the oven floor and is located underneaththe top of the baking chamber; and wherein the second control systemramps the second heating element when the temperature measured by thethermocouple is below a high temperature limit set in the baking chambertemperature controller.

Various embodiments of the present invention include an oven whichcomprises a fan and an insulation layer; wherein the insulation layersurrounds the baking chamber; wherein the baking chamber furthercomprises a port that traverses the insulation layer and top of thebaking chamber; wherein the infrared sensor is positioned above the portso as to sense through the port; wherein the fan is positioned so as toprotect the infrared sensor from hot air or gasses rising through theport from the baking chamber.

Various embodiments of the present invention include an oven whichcomprises an insulation layer; wherein the insulation layer surroundsthe baking chamber; wherein the first infrared sensor is positionedabove the baking chamber; wherein the baking chamber further comprises afirst port that traverses the insulation layer and top of the bakingchamber and a second port that traverses the insulation layer and bottomof the baking chamber; wherein the first infrared sensor is positionedabove the baking chamber so that it measures the temperature of the topof the oven floor through the first port; and wherein the secondinfrared sensor is positioned below the baking chamber so that itmeasures the temperature of the bottom of the oven floor through thesecond port.

In various embodiments of the present invention, there are one or morelight sources.

In various embodiments of the present invention, one or more lightsources include a first light source positioned above the baking chamberand illuminating the baking chamber and a second light source positionedoutside of and below the baking chamber, which also illuminates thebaking chamber.

In various embodiments of the present invention, the oven lacks anunderfloor chamber.

The oven of various embodiments may be portable.

The oven of various embodiments may be sized so as to accommodatemultiple pizzas at a time.

The oven of various embodiments may include an oven floor which rotates.

The oven of various embodiments may be sized to bake round pizzas 6-30inches in diameter.

The oven floor of various embodiments may have a surface area of 21-100square inches and is 7-32 inches wide.

The present invention also includes the oven control system utilized inany embodiment. The various features of the various embodiments are notlimited to the aforementioned combinations, but can be combined in anyway as long as they maintain the essence of the various noveldevelopments disclosed in the present inventions. The various describedembodiments are presented as examples and are not meant to limitadditional or alternative combinations.

2. General Background of the Invention

An apparatus to independently control the temperature of the floor andthe baking chamber of an oven may have been proposed first by Riccio(U.S. Pat. No. 5,605,092), but no infrared sensor was used in anylocation. Oven floor surface temperatures, top or bottom, were notmeasured or controlled. The mechanical fixed location of a thermocoupleunder baking tiles, over an insulation layer would limit the utility ofthe system to ovens with fixed floors. Unlike Riccio, the presentinvention would work with both fixed and moving oven floors. The Ricciooven floor was also heated principally from the top, in a conventionalfashion, by a heat source located in the oven chamber, and though Ricciodid arrange a “supplemental” heat source under the oven floor and claimto heat the oven floor from the bottom, the underfloor heat source waslocated outside of and under an insulation layer, of substantialthickness, juxtaposed between the heat source and the bottom surface ofthe oven floor tiles. The utility of the second heat source for heatingthe bottom surface of the baking tiles seems quite limited, iffunctional at all. The Riccio design is very different from variousembodiments of the present invention, in which the major heat source ispreferably directly in or under the oven floor with preferably noinsulation layer juxtaposed between the heat source and the oven floor.That is, in one or more preferred embodiments, direct heating of thebottom surface of the oven floor by a “major” oven heat source isdescribed. The various embodiments of the present invention also differfrom Riccio in additional ways, as will be apparent from thedescriptions herein.

Minidis (U.S. Pat. No. 6,745,758 B1) describes an oven very much likethe current invention in certain respects. There are burners that appearto be located both directly under the floor of the oven and directlyunder the dome of the oven, and IR sensors are used to sense thetemperature of the top surface of a rotating refractory floor. Mindisteaches: “infrared sensors 26 may be located in the cavity dome 13 tosense temperature in the rotating cooking surface or floor 50. Theinfrared sensor 26 may be located in the forward portion of the cavitydome 13 where the cooking temperature may be relatively cooler due tothe access opening 14. There may also be a dome infrared sensor 28positioned inside 19 to sense the temperature of the cavity dome 13.There may be a controller (not shown) connected to the sensors and to acontrol panel 22. The control panel may include graphic indicatorsdepicting the actions and steps for oven start-up, set conditions,emergency shut down, and cleaning modes of operation. The controller maycompare the sensors 26, 28 to an optimal baking temperature to controlthe heating of the rear heating element 106 and the infrared heatingelements 100. The sensors may be set to automatically adjust infraredheating elements 100 to maintain a baking temperature condition undervarying baking requirements.”

In Minidis, the infrared sensor 26 is embedded in the refractory dome ofthe oven made of “stones” 32 (see FIG. 2).

Minidis is vague about the control system, and how it operates, andfails to exactly suggest independent regulation of the floor heatingelement using a floor sensor and controller, and independent regulationof an independent dome heating element, using a dome sensor andcontroller. More important, as of the writing of this patent, there areno commercially available infrared sensors that can operate at the900-degree dome temperature required for Italian Pizza. If the IR sensormeasuring infrared light emitted from the floor of the oven is embeddedin the dome of the Minidis oven, a high temperature pizza oven could nothave been described as of the date of the patent application. Operationtemperatures for the Minidis oven were not specified in the text. Sixhundred degrees would be the top operating temperature of this oven withthe sensor technology available in the market as of the date of theMinidis application, as drawn by Minidis, even with water or air jacketsaround the infrared sensor to cool it. Minidis could not operate at thehigh temperatures required for Italian Pizza.

The present invention follows the earlier work of the present inventor,(U.S. Pat. No. 10,624,353, incorporated herein by reference) whichdescribes, inter alia, an oven with an IR sensor positioned in a coollocation outside of the baking chamber. The following description andreference to U.S. Pat. No. 10,624,353 is for illustrative purposes onlyand in no way seeks to limit the scope of U.S. Pat. No. 10,624,353 orany patent application which is related to U.S. Pat. No. 10,624,353,including but not limited to U.S. patent application Ser. No. 16/815,490(all which are incorporated herein by reference), as the aforementionedpatent and patent applications are limited only by the language setforth therein. In various embodiments, the sensor in U.S. Pat. No.10,624,353 is positioned so that it receives exposure to infrared lightemitted from the surface of a rotating oven floor through a port oropening in the structural confines of the oven chamber. In variousembodiments, the sensing the infrared light emitted from the bottomsurface of the rotating oven floor was accomplished through a port inthe bottom of the exterior structure of the oven under the bottomsurface of the oven floor. In this way, infrared sensor signal wasprovided to an oven temperature controller operating a relay thatpowered a heat source dedicated to heating the bottom surface of theoven floor. Independent regulation of the temperature of the dome wasdescribed using a thermocouple to sense the temperature of the air justunder the bottom surface of the oven dome to provide signal to an oventemperature controller operating a relay powering a dedicated secondheat source located under the dome to heat it.

In an embodiment of U.S. Pat. No. 10,624,353, the method of control waslimited to a small rotating oven floor, sensing of the bottom surface ofthe oven floor, and the use of an underfloor chamber to receive hot gasfrom a heat source located in or under the underfloor chamber, and tosegregate heating of the bottom surface of the oven floor from heatingof the oven chamber. Since the filing of that application, it has beendiscovered that the control system detailed in the prior art may alsowork with larger ovens and without an underfloor chamber. Application ofthis technology without limitations related to the size of the ovenfloor and the presence of an underfloor chamber are sought.

Extensive testing of certain prototypes from U.S. Pat. No. 10,624,353revealed that though the oven maintains a stable baking environment inthe chamber, floor temperature falls dramatically during the bakingcycle. After a pizza has been removed from the oven, the top surfacetemperature of the oven floor requires time to recover to targettemperature between baking cycles. Though some of the heating of theoven floor is done by hot gas in the baking chamber heating the top ofthe floor, the oven floor of the instant art is principally heated fromthe bottom by the underfloor burner. After a pizza is removed from theoven, the difference between the temperatures of the top surface of theoven floor and the sensed, controlled and heated bottom surface becomessmaller as heat diffuses from the bottom of the floor to the top of thefloor just cooled by cold dough during the last bake cycle, until thetop floor temperature returns to target temperature for the next bakingcycle. The bottom surface of the floor may be at target temperature,causing the floor heat source to be switched off, interrupting heating,even if the top floor surface is under temperature. A handheld infraredsensor can be used to determine when the heat diffusion process issubstantially complete and the baking surface has returned to targettemperature, ready to receive the next pizza.

It is discovered that the use of a handheld infrared sensor is less thanan optimal process. It is an extra piece of equipment that can wind upin dirty environments like pants pockets. Handheld IR sensors must becleaned. They must be tracked. They get lost. The batteries lose power.The monitoring is intermittent, not continuous. Monitoring does notallow automated regulation of a heating element.

In modern pizza baking, the baking surface temperature is the mostmonitored parameter because repeated baking cycles cause the mostfrequently used baking positions on oven floors to cool off. Pizza chefswill use a handheld IR sensor to find a hot spot to place the pizza onthe floor of a big oven while uncovered cold spots heat up for futurebaking cycles. In a small oven with a single baking position the chefmust wait until the baking surface has returned to target temperature.Baking chamber or dome temperatures are also measured, and they fallwhen a cold pizza is introduced into the chamber as the process of thefloor heating the chamber or sharing heat with the chamber is stopped bythe introduction of a pizza between the floor and baking chamber, whichacts as a cold insulation layer between the floor and the bakingchamber. Because of this effect, the temperature of a small bakingchamber will fall quickly at the beginning of the baking cycle, butrecover quickly when sensing and control turn the heat source on tocause hot combustion gas to immediately fill the baking chamber. Incontrast, cold dough removes large quantities of heat energy from thetop of the high mass refractory floor during the bake cycle. The top ofthe floor is unavailable for heating by hot gas in the baking chamber asthe top of the floor is insulated from the baking chamber by the pizza,any heating of the baking surface during the baking cycle can only occurfrom the bottom of the floor, as heat diffusion through the high massfloor, a much slower process, that takes more time and more heat energy.The problem is magnified by baking pizzas in rapid sequence in one areaon the baking surface, before the floor has completely refreshed totarget temperature.

During the baking cycle, when the top surface of the floor isunavailable for sensing control and heating, the bottom surface of theoven floor becomes the best available target for sensing control andheating. At best, sensing of the bottom surface of the oven floor givesindirect information about the temperature of the top of the floor, onthe other side of the refractory mass of the floor. It takes time forcooling at the top of floor to cause cooling at the bottom surface, suchthat sensing, control and heating can begin to offset heat losses at thetop of the floor by heating the bottom, and even longer for heat todiffuse across the refractory mass of the floor to correct for andoffset heat losses at the baking surface. The bottom of the oven floorcan be sensed, controlled, and heated to target temperature well beforethe top of the floor has reached target temperature. In fact, the bottomfloor process temperature can exceed the high temperature limit of thecontroller, switching the heat source off, well before the bakingsurface has returned to target temperature. This phenomenon delays thereturn of the baking surface to target temperature, prolongs ovenrefresh time, and limits the capacity of the oven to bake pizzas inrapid sequence.

In some embodiments of the current invention, sensing of infrared lightemitted from the bottom surface of the oven floor is used to generatesignals for an oven temperature controller that operates a relayarranged in series with a relay actuated by a temperature controllerreceiving signals from a sensor measuring infrared light emitted fromthe top surface of the oven floor. With this control system, if bottomsurface controller high and low temperature limits are set attemperatures higher than the top surface controller high and lowtemperature limits, then, in the empty oven, the top surface of the ovenfloor will come to target temperature and initiate hysteresis cyclingbased on the settings of the top surface controller because the limitsof the top surface controller will be satisfied before the limits of thebottom surface controller. The empty oven floor temperature will becontrolled by baking surface temperature regulation.

If the bottom surface controller high and low temperature limits are setabove the high and low temperature limits of the top surface controllerand a pizza is placed on the top surface of the oven floor, the sensormeasuring the light emitted from the top surface of the oven floor inthe empty oven will sense the infrared light emitted from the topsurface of the cold pizza interposed between the sensor and the topsurface of the oven floor. The top surface temperature controller willreceive a sensor signal that will cause the calculation of a processtemperature value below the low temperature limit setting for thecontroller, which will end soaking and start ramping by causing thecontrolled relay to close, and remain closed while the top floor surfaceprocess temperature, now sensed as the surface temperature of the pizza,is below the high temperature limit of the controller. The relay willstay closed until the top surface controller process value exceeds thehigh temperature limit for the top floor surface controller. This neveroccurs during the baking cycle.

The top of the pizza never reaches the high temperature limit settingfor the top of the floor. If it did, the pizza would be terribly burned.This creates a condition that causes the top surface controller relay tobe always closed during the baking cycle.

Because the relays from the top surface and bottom surface controllersare arranged in series, and the top surface controller relay will beclosed while pizza is in the oven, the oven floor will effectively beheated and temperature controlled only by the bottom floor surfacetemperature controller relay opening and closing to maintain ahysteresis cycle.

If the bottom surface temperature controller has high and low limitsettings above the limit settings for the top surface of the floor, whena pizza is placed into the oven, the bottom surface temperaturecontroller relay will close immediately because the bottom surfaceprocess temperature will be under the low limit setting of thecontroller. Both relays closed, the heat source will turn on, and theoven floor, as a system will begin to compensate for heat losses to thecold pizza, immediately after the event of pizza introduction into theoven. Heating at the bottom of the floor immediately begins compensationfor heat losses at the top of the floor during the baking cycle.

The temperature on the bottom surface of the floor will then fluctuatebetween the high and low temperature limit settings of the controller,as ramping and soaking occur in sequence in a hysteresis cycle. Becausethe limit settings are higher on the bottom of the floor than the top,the gradient between the two surface temperatures is adjustable. Higherlimit settings on the bottom of the floor will cause higher temperaturesat the baking surface covered with pizza during the baking cycle.

When the pizza is removed from the oven, a larger gradient between topand bottom controller limit settings will cause a more rapid return totarget temperature for the baking surface between baking cycles. In theoven, now empty, the process temperature of bottom surface of the floorwill rise to the higher limit settings of the bottom surface temperaturecontroller until the top surface process temperature exceeds the topsurface controller high temperature limit, causing the top surfacecontroller relay to open, with the baking surface at target temperature.With the bottom surface temperature controller relay closed because thehigher bottom surface controller low temperature limit is satisfied andthe high limit setting is not satisfied, the oven floor heat source willbe effectively controlled by the top surface controller operating withlower temperature limit settings. This causes oven floor soaking andramping in a hysteresis cycle based on top floor process temperatures.

Thus, the confounding problem encountered in trying to regulate ovenfloor temperatures is solved. High quality monitoring and control of theoven floor requires temperature sensing and control of two surfaces, thetop of the floor when the oven is empty and the bottom of the floor whenthe oven is loaded. If the controller limit settings of the bottomsurface controller are set above the top floor surface controller limitsettings, introduction of the pizza into the oven will always causeimmediate heating of the oven floor. This has the advantage of heatingthat immediately offsets thermal energy losses by the oven to colddough. This shortens the time required for the top surface of the ovenfloor to return to target temperatures so that the oven is ready toreceive the next pizza sooner and begin the next baking cycle sooner. Ifbaking surface temperature is displayed on the empty oven, this obviatesthe need for a handheld IR sensor, the baking surface temperature isheld waiting at target temperature in the empty oven, ready for the nextbaking cycle, and the time that the baking surface is under targettemperature, between baking cycles, is limited. Continuous monitoringand control of oven floor temperature is uninterrupted in the loadedoven during the baking cycle.

Some embodiments of the present invention use a thermocouple at the topof the baking chamber to provide signal to a temperature controllerregulating a relay controlling the power supply or signal to a dedicateddome heat source. If this dome temperature regulation system is usedwith the floor temperature regulation system described above, a completetemperature control system for the dome and floor would operate withindependent electronic sensing of three different oven surfaces orareas, allowing independent control of the baking chamber and oven floorheat sources, providing regulation of the chamber and floor both whenthe oven is empty, and when pizza covers the top surface of the ovenfloor.

Previous art fails to disclose engineering for a system to measure thetop surface temperature of a 900 degrees Fahrenheit, high temperatureoven floor by an IR sensor or other means, wherein the measuring deviceis not handheld, as in a handheld infrared thermometer, commonly used tomeasure floor top surface temperature through the doors of ovens in hightemperature pizza oven operation today. The instant art describes anapparatus constructed as part of the oven, or mounted on the oven, tomeasure the top surface oven floor temperature, and to provide fordisplay of that temperature on the oven. Although reference to 900degrees Fahrenheit is made in this application (as that is thetemperature required to bake an Italian Pizza), the current invention isnot limited to ovens which are capable of reaching 900 degreesFahrenheit. While conventional ovens operate from about 100 to 500degrees, high temperature ovens operate from about 100 to 1000 degrees.Moreover, reference to high temperature ovens is not meant to limit thepresent invention. The ovens of the present invention need not be hightemperature ovens as the novel control systems and methods forregulating the temperature of the baking surface are applicable toovens, whether such ovens are capable of the preferable hightemperatures required for Italian Pizza, or not.

The invention also includes oven temperature control systems using oneor more infrared sensors and other temperature sensors to measuretemperatures of oven floor surfaces and temperatures in baking chambers,using that sensing to signal one or more oven temperature controllers orother control equipment to regulate one or more heat sources forcontinuous temperature monitoring and control of the oven floor andbaking chamber temperatures during and between baking cycles.

Finally, the present invention includes ovens that use thesetechnologies with novel systems to illuminate the oven, insulate andventilate oven walls, rotate oven floors, and keep heat sensitivecomponents cool with powered ventilation, remote location, baffles, andshutters or moving doors, for example.

Apparatus for Measuring the Temperature of a High Temperature Oven FloorSurface.

The apparatus of this invention allows infrared light sensing by asensor positioned in a cool location outside of an oven baking chamber,measuring infrared light emission from parts of the oven floorprotruding from the baking chamber, or measuring infrared light emissionfrom an surface of an oven floor, top or bottom or side, preferably thetop, through one or more ports or other openings in the structuralconfines of the baking chamber vents and other surrounding structuresthat are interposed between the oven floor and the infrared lightsensor. Powered ventilation may be used to interfere with hot exhaustgas inside the baking chamber rising out of the chamber directly orthrough a port or opening to impinge on and cause heat damage to aninfrared sensor. Powered air flow to cool the sensor may be arrangedusing positive air pressure to blow hot air away from the sensor or thespace between the port and sensor, or any space between the oven floorand sensor. Negative pressure may be arranged to suck hot air away fromthe sensor or the space between the port and sensor, or any spacebetween the oven floor and sensor. Positive pressure may be used toforce hot air normally escaping up through the port, down the port, orotherwise ventilate the area inside of the port, to limit hot bakingchamber exhaust gas from flowing towards and impinging on the sensor orthe area around the sensor. More than one port or opening may be used toallow infrared light emitted by the oven floor surface to impinge on thesensor for measurement. Ventilation, positive or negative, may be usedbetween multiple ports in any space between the oven floor and thesensor to prevent hot air from moving through them to damage the sensor.

Because ventilation of the sensor may be powered, a primary powerfailure may cause unplanned cessation of ventilation, leaving the sensorunprotected from hot exhaust gas rising out of the baking chamber. Toprevent this, there may be a battery powered system with or without abattery charger, to provide a second ventilation power supply to preventventilation failure during a primary power supply failure. Shutters, orother mechanisms causing mechanical closure during power failure of aport, opening or any space between the oven floor and sensor to obstructhot air that would otherwise impinge on and damage the sensor, may beused.

Baffles between the sensor and oven floor may be used to defend thesensor from heat. Remote location of the sensor outside of the bakingchamber, away from the hot oven floor, particularly in areas where hotoven chamber gasses would normally draft, may also be used to defend thesensor from heat damage.

Infrared Sensor Oven Temperature Control Systems

The present invention also relates to oven temperature control systemsthat use infrared light sensors to measure infrared light emissions fromthe top surface of an oven floor, to calculate temperature and displaythe temperature of the surface of the top of the oven floor on the ovenso that it is visible to the operator. The sensor provides signal to anoven temperature controller that allows high and low temperature limitsetting and regulation of a relay that actuates a heat source located inor under the oven floor. This system may be used with or without asecond infrared sensor that senses infrared light emissions from thebottom surface of the oven floor, providing signal for the calculationof temperature, for temperature display on the oven, and for operationof a second industrial oven controller that allows high and lowtemperature limit setting and regulation of a second relay. This secondrelay may be arranged in series with the relay regulated by thetemperature controller receiving sensor data from the top surface of theoven floor. This arrangement of two relays in series allows for the heatsource to be off if either top or bottom surface floor temperaturesexceed their high temperature limit settings. It also allows for theheat source to be on if process temperatures sensed on top and bottomsurfaces fall below the low temperature limit settings of bothcontrollers. Each of the two controllers will function to control theirrelays to operate hysteresis heating cycles, gaining heat or “ramping”after low temperature limits are reached, and losing heat or “soaking”after high temperature limits are exceeded. Because the relays are inseries, both controllers must close their relays to power the burner,though only one relay will need to open to discontinue heating.Controller relays are closed, powering the heat source, when thecontroller high temperature limit has not yet been reached at start upor, during the hysteresis cycle, after the process temperature fallsbelow the low temperature limit setting on the controller. This causesthe relay to close, ending soaking and beginning ramping. Duringhysteresis cycle operation, either controller relay, alone, if opened,will interrupt power to the heating element until the low temperaturelimit setting for that controller is reached. Because the relays arearranged in series, process values for both temperature controllers mustfall below their low temperature limits to allow the closure of bothrelays to power the underfloor burner. Low temperature limits are set asan adjustable defined negative deviation from the adjustable hightemperature limit setting. In this way, both the top and bottom surfacetemperatures of the oven floor are adjustable and controlled within thelimits of the physics of the system.

The importance of the capacity to use top and bottom floor surfacetemperatures to regulate the temperature of an oven floor is notbelieved to be obvious to those skilled in this art. In an empty oven,it is most important to know if the top surface of the floor is hotenough to receive a pizza to bake. Top surface temperature is veryimportant to control and display. Once pizza is in the oven, the topsurface of the oven floor is covered with pizza, and unavailable fortemperature sensing, control or monitoring by any system described inthe current art. The top floor surface infrared sensor will sense theinfrared light emission from the cold pizza placed between the floor andthe sensor, or patches of empty floor and cold pizza on large ovenfloors, and close the top surface controller relay because the surfaceprocess temperature is under the low temperature limit setting. The topsurface oven floor controller relay will close and remain closed duringthe baking cycle because the process temperature of the cold pizza willnever reach the high temperature limit setting for the top floor bakingsurface during the baking cycle. Because the top floor baking surfacecontroller is arranged in series with the bottom surface controller, thecircuit powering the floor heat source will, in the loaded ovencondition, effectively be controlled by the bottom surface controller,because the top surface controller relay is always closed during baking.The bottom surface controller will open its relay when the bottomsurface high temperature limit is exceeded and close the relay when ovenfloor bottom surface temperature falls below the low temperature limitsetting, a preset deviation from the high temperature limit set point.In this way, an oven floor hysteresis heating cycle and oven floortemperature regulation is possible even when infrared light emissioncannot be measured from the top surface of the oven floor becauseinfrared light emission from the top of the oven floor is obstructed bypizza. Regulation of oven floor temperature during the baking cycle isespecially important in low temperature, long duration baking cycles.

The unique capacity to sense, regulate and control the processtemperature of both the top and bottom surfaces of the oven floorallows, within the limits of the physics of the system, operator controlof the temperature gradient between the top and bottom surfaces of theoven floor. If the bake cycle is long, as in low temperature baking,setting bottom surface temperature limits slightly above the top surfacetemperature limits (for example, 10-20 degrees Fahrenheit higher thanthe top surface temperature limit), will maintain the top surfacetemperature of the floor at limit when empty, and lower than the bottomsurface high temperature limit when pizza is covering the oven floor.This is a small gradient setting.

If short baking cycles at high temperatures are desired, the bottomsurface temperature limit can be set significantly higher than the topfloor temperature limit. For example, the bottom surface temperaturelimit can be set 30-50 degrees Fahrenheit higher than the top floortemperature limit. In this way, in the empty oven, when the top floorprocess temperature is at target temperature and its controller relay isopen, the bottom floor surface controller relay will be closed becauseit is under temperature relative to a high temperature limit set pointthat is significantly higher than the top plate setting. When a coldpizza is introduced into the oven, the top surface sensor measures thetemperature of the cold pizza (or cold pizza and oven floor in largeovens) and closes the top floor surface controller relay. Because thebottom surface is under target temperature in the empty oven and thebottom floor controller relay is already closed, the circuit isimmediately completed, and the heat source is actuated when the topfloor surface controller relay closes. Because both relays are closed,and the floor heating element is immediately powered when the pizza isplaced on the floor, the oven system thermal losses to the newlyintroduced cold pizza immediately begin to be offset. When bottomsurface limit temperatures are reached, the bottom surface temperaturerelay opens, heating stops at a controlled bottom surface hightemperature limit, allowing indirect control of the baking temperatureon the floor top surface, which is unavailable for monitoring during thebake cycle because it is covered by pizza.

By changing the difference between the top and bottom surfacetemperature settings, the temperature gradient between the top andbottom surface temperatures can be controlled within the physical limitsof the system. Controlling this gradient allows stabilization andcontrol of peak top plate process temperatures during long bakingcycles. By making the gradient larger in small ovens, more thermalenergy can be added to the oven floor immediately on introduction of thecold pizza to the oven, offsetting thermal losses immediately at thestart of the bake cycle, limiting the time for, and degree of, ovenfloor process temperature deviation from target temperatures. In turn,this limits the time for the top surface of the oven floor to return totarget temperature. Top floor process temperature negative deviationfrom target temperature during the baking cycle, and after the pizza isremoved from the oven, is limited in this way, reducing the time theoven is unusable for baking the next pizza because the top of the flooris under target temperature. This limits the time after one pizza isremoved from the oven and before the next baking cycle can begin. Onceat target temperature, the controllers will then hold the top surface ofthe floor at a target temperature while the oven is empty.

This control system may be used alone or in combination with a system tomeasure the temperature of the surface of the top of the baking chamberor dome, the material of the body of the dome, or the air close to thesurface of the dome, typically with a thermocouple. This allows displayof the temperature of the dome on the oven, and the use of an industrialoven controller to open and close a relay that regulates power to adedicated dome heating system located in or under the dome. Such asystem may provide for temperature regulation of the dome, independentof the system used to heat and regulate the temperature of the floor.

It is also possible to use a system of control wherein one or more oventemperature controller outputs is are variable and proportional to thedegree that process temperature deviates from a target temperaturesetting, providing regulation of one or more variable output heatsources that generate more or less heat depending on the amplitude of anincrementally variable signal from the proportional signal controller.

It is also possible to use a system of control wherein oven floor topsurface sensor temperature data is monitored by a computer system thatidentifies the introduction of cold pizza into the oven by the abruptdrop in the temperature reading of the top surface of the oven floorcaused by the interposition of cold pizza between the sensor and thefloor, and triggers a computerized burner heat output algorithm thatvaries temperature over time on multiple monitored surfaces, in aprogrammed bake cycle, with our without monitoring of pizza surfacetemperature and other sensor input to end the bake cycle or change heatsupply over time to optimize the characteristics of the baking cycle andminimize time to target temperature in an empty oven after a bakingcycle.

High Temperature Pizza Ovens

Finally, the present invention relates to embodiments of hightemperature pizza ovens that use the described top floor surfacetemperature IR sensing apparatus to signal a temperature controller thatregulates a relay that powers a dedicated underfloor heat source. Theseovens may also use an infrared sensor to measure the temperature of thebottom surface of the oven floor to provide signals to a controller thatoperates a relay that may be arranged in series with the controllerrelay that is regulated by using temperature readings from the topsurface of the oven floor to power a dedicated underfloor heat source.These ovens may also have a dome temperature sensing system for atemperature controller regulated relay that powers a dedicated heatingsystem in or under the dome.

These ovens may have a ventilated space between the structuralconfinements of the baking chamber and the outside surface structure ofthe oven. An insulation layer may be positioned in that space, andventilation may be provided in the space between the exterior surfacestructure of the oven and the insulation layer and its containment, orin the space between the structural containment of the baking chamberand the insulation layer and its containment. Ventilation may beprovided by positive or negative air pressure.

These ovens may have doors with a ventilated space between the insidesurface structure of the door and the outside surface structure of thedoor. Insulation may be provided in the door between the inside andoutside surface structures of the door. Ventilation in the door may beprovided between the outside surface structure of the door and aninsulation layer with containment, or between the inside surfacestructure of the door and an insulation layer with containment, or inboth spaces inside of and outside of the contained insulation layer.Ventilation in the spaces may be from positive or negative pressure.

The insulation layer may be a vacuum chamber comprising an inside andoutside structural boundary with a vacuum between the boundaries. Theinside boundary may be the physical structure of the baking chamber, theoutside structure may be the exterior surface of the oven. Ventilatedspaces inside or outside of the vacuum chamber insulation may be used asabove.

These ovens may or may not have an underfloor chamber or area under theoven floor that may be fixed, or rotating with the oven floor, attachedto the oven floor or the structure that supports it, or unattached;bounded at the top by the bottom surface of the oven floor, bounded atthe sides by structural perimeter walls, open at the bottom, orstructurally connected to the flat bottom structure supporting theburners in the area under the oven floor, or constructed as two parts, abottom part that is fixed to the bottom surface of the burner box orother structure and a top part that is attached to the oven floor androtating with it, wherein the first heat source is contained inside ofor located under the underfloor chamber, and wherein discharge of hotgas heating the bottom surface of the oven floor and accumulating insideof the underfloor chamber is discharged from the underfloor chamber,into the baking chamber, the external environment, or oven ventilationsystem, or combination thereof, in a way that may or may not allowselection of the destination of the exhaust gas in total or in part.

These ovens may have insulation provided by a structure(s) that forms aclosed space containing a vacuum.

These ovens may be constructed so that the drive mechanism that causesrotation of the oven floor and the structure that supports it about avertical axis is a solid axle, or a hollow axle open at its center toconvey fuel or electrical power to a heat source located inside of orunder the rotating oven floor, or a hollow drum structure oriented onvertical axis, open at the top and bottom, supporting the oven floor atits top edge, and rotating on a perimeter bearing system on the bottomof its structure, allowing sensing, ignition and heat source equipmentto be maintained inside of the drum.

These ovens may have powered ventilation to cool light shafts, with orwithout shutters and back up power supplies for light source protectionduring power failures.

These ovens may have powered ventilation for the exhaust fan blowermotor or other motors or heat sensitive components.

These ovens may have a light source located outside of and or under thebaking chamber, and or in the door.

These ovens have capacity for infrared sensing of a surface of an ovenfloor, with or without sensing through a port or other opening in theconfines of the insulation around the baking chamber and the bakingchamber wall, with or without sensing of that part of the floor thatprotrudes from the front of the oven, with or without infrared sensingthrough ports or openings in the structural elements of an exhaust ventor flue constructed with or without positive or negative poweredventilation outside of the vent or flue between the sensor and theconfines of the vent or flue.

These ovens may have various electronic controller settings. Forexample, these ovens may have up to six electronic controller settings:dome high temperature limit, dome low temperature deviation limit,baking surface high temperature limit, baking surface low temperaturedeviation limit, oven floor bottom surface high temperature limit, andoven floor bottom surface low temperature deviation limit.

These ovens may have 5 fuel supply settings: dome ramp fuel supplyvalve, dome soak fuel supply valve, floor ramp fuel supply valve, floorsoak fuel supply valve, pilot fuel supply valve.

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS

For a further understanding of the nature, objects, and advantages ofthe present invention, reference should be had to the following detaileddescription, read in conjunction with the following drawings, whereinlike reference numerals denote like elements and wherein:

FIG. 1 is a right-side schematic cut away view of a simple embodiment ofa top floor infrared sensing apparatus. The front of the oven is on theleft.

FIG. 2 is a right-side schematic cut away view of a simple embodiment ofa control system for ovens of the current invention.

FIG. 3 is a right-side schematic cut away view of a simple embodiment ofthe ovens of the instant invention. The front of the oven is on theleft.

FIG. 4 is a right-side schematic cut away view of the top floor infraredsensing apparatus showing sensing through a port that traverses thematerial structure of the top of the baking chamber and the insulationlayer on top of it.

FIG. 5 is a right-side schematic cut away view of an oven control systemthat incorporates a dedicated burner, controller and thermocouple toregulate the temperature of the baking chamber independently of thecontrol system used to regulate the temperature of the floor.

FIG. 6 is a right-side schematic cut away view of an oven embodimentthat uses forced air to defend the infrared sensor from hot gas risingthrough an open port and uses a control system with independenttemperature regulation systems for the dome and baking chamber.

FIG. 7 is a right-side schematic cut away view of an embodiment of a topfloor IR sensing apparatus that uses forced air to defend the sensorfrom hot gas rising up through the port during normal operation and ashutter moved by a linear actuator to prevent hot gas from rising upthrough the port during a power failure.

FIG. 8 is a right-side schematic cut away view of an embodiment of anoven control system of the present invention that uses infrared sensingto measure the temperature of the top and bottom floor surfaces of theoven and two controllers with relays arranged in series to control adedicated floor burner, all operating independently of a thermocouplethat measures the temperature at the top of the baking chamber and acontroller that operates a relay that powers a burner dedicated toheating the baking chamber.

FIG. 9 is a right-side schematic cut away view of an embodiment of anoven of this invention using forced air and a shutter to defend the topfloor IR sensor from hot gas from the baking chamber, as well asindependent burners and control systems for the baking chamber andfloor. Infrared sensing of the top and bottom of the oven floor allowscontroller relays to be arranged in series to power a burner dedicatedto heating the oven floor. In this oven, temperature limits can be setfor the top and bottom surfaces of the oven floor as well as the ovenbaking chamber.

FIG. 10 is a right side view schematic cut away view of a top surfacefloor IR sensing apparatus featuring a fan blowing air into, andpressurizing a closed chamber, forcing cool air down or limiting hot aircoming up through the port providing the opening for IR sensor readingsof the infrared light emissions from the oven floor below the port. Thesolenoid opens the shutter over the port when powered and closes it inthe event of power failure.

FIG. 11 is a right-side schematic cut away view of an oven of theinstant invention with powered ventilation and a hood. One of the IRsensors shown reads the top surface temperature of the oven floorthrough two ports, one port in the top of the insulated hood vent, andone port in the top of the baking chamber and the insulation above it. Apressurized chamber contains the IR sensor and a light source, bothprotected by powered ventilation and shutters. An exhaust fan is shownin an insulated compartment, with the fan motor ventilated by adedicated fan forcing cool air into the motor box. A system forventilating a space between the outside surface of the oven and theinsulation chamber on the sides and back of the oven is shown. A systemfor ventilation of an insulated oven door, as well as a light source inthe door, protected by powered ventilation, and located outside of andunder the baking chamber is shown.

FIG. 12 is a right-side schematic cut away view of a light source and anIR Sensor in a top surface oven floor sensor apparatus. Both areprotected by a pressurized chamber over ports for light and IR sensing.Ports in the insulated hood vent top and the insulated top of the bakingchamber are shown.

FIG. 13 is a right-side schematic cut away view of an exhaust fan motorin an insulated chamber with a ventilation fan for cooling the chamber.

FIG. 14 is a right-side schematic cut away view of an oven door thatcloses over the front of the oven under the top surface of the bakingchamber floor. It is shown in the closed position, demonstrating a faninside the oven, under the bottom insulation layer, blowing cool airfrom under the oven, through a port into a chamber providing ventilationbetween the door insulation and the outer covering. The chamber containsa light source located outside of and under the baking chamber, thatshines up to reflect light off an upper rim, shining onto the bottom ofthe food being baked in the baking chamber.

FIG. 15 is a right-side schematic cut away view of an IR sensor cooledby mechanical ventilation generated by the negative pressure provided bythe exhaust fan in the vent hood. The negative pressure in the vent hoodcauses mechanical movement of a door to the chamber containing the IRsensor, opening it so that the air flow generated by the negativepressure can cool the sensor. A shutter is shown to protect the sensorfrom hot gas moving up the port during a power failure. An insulatedcontact electrode is shown, contacting the shutter in the open position,causing closure of the circuit usually connected to the pressure switchterminal on the ignition control module. The exhaust vent is ventilatedaround the structure shown on the sides of the IR sensor ventilationapparatus (front of the oven is on the left, the left side of the ovenis behind the plane of the drawing and the right side is in front of theplane of the drawing)

FIG. 16 is a right-side schematic cut away view of separate burnersusing separate fuel supplies and separate gas valves for a solenoidvalve controlled adjustable variable ramp fuel supply and a constantadjustable soak fuel supply.

FIG. 17 is a front-side schematic cut away view of an oven with aninfrared sensor defended by baffles 83, in a location remote from theoven chamber, and in a location off-center from the opening of the ovenchamber, protecting the sensor from oven exhaust gas that would behottest in the area above the center of the opening of the oven chamber,in the middle of this drawing.

FIG. 18 is a right-side schematic cut away view of an embodiment of thecurrent invention without top surface oven floor temperature sensing andregulation. The temperature regulation of the floor is done by sensingregulation and control of the floor bottom surface. The baking chamberis independently temperature sensed, regulated and heated. There is nounderfloor chamber for this system. The oven may be of any size.

FIG. 19 is a three-dimensional front view of an embodiment of thepresent invention.

FIG. 20 is a three-dimensional cut away view of an embodiment of thepresent invention.

GLOSSARY OF TERMS

Dome—The physical structure of the top surface of the baking chamber, orthe area at the top of the baking chamber.

Oven Chamber—Baking chamber, area in which the food bakes.

Baking Surface—Top surface of the oven floor.

Oven refresh time—the time between the ending of the last bake cycle andthe return of the baking surface to target temperature, signalingreadiness to begin the next bake cycle.

Hysteresis cycle—The process of an area or surface increasing intemperature while heating occurs, and then dropping in temperature whenheating is discontinued, resulting in the area or surface temperaturebeing held in a range, wherein the range is controlled by turningheating off at a high temperature limit followed in sequence by heatingbeing turned on at a low temperature limit.

Ramp or ramping—The part of the hysteresis cycle wherein the referencearea or surface is being heated and the temperature is rising.

Soak or soaking—The part of the hysteresis cycle wherein the heat supplyis off, and the reference area or surface temperature is falling.

IR sensor—Infrared sensor. Senses infrared light emissions from surfacesand translates measurements to an electrical current signal.

Process value or temperature—a measured parameter e.g. temperature thatis monitored and changes during an operation

High temperature limit setting—a controller setting that causes theopening of a controller relay and cessation of heating when the processvalue is higher than the limit setting.

Low temperature limit setting—a controller setting, generally set asdegrees of negative deviation from the high temperature limit setting.When process temperature falls below the low temperature limit settingthe controller closes a relay to cause heating.

DETAILED DESCRIPTION OF THE INVENTION

Oven Floor Top Surface Infrared Temperature Sensing Apparatus

FIG. 1 is a simple configuration of the oven floor top surface infraredtemperature sensing apparatus of an embodiment of the apparatus of thecurrent invention. Bracket 5 supports IR sensor 1 so that the sensor islocated outside of the baking chamber 23, above the top surface of theoven floor 24, in an environment cooler than the top operatingtemperature of the sensor (which may be, for example, 250 degreesFahrenheit). Positions to one side of center, positions in front of thebaking chamber and or positions high above the baking surface can becool enough to allow the sensor to function by sensing around an axislike axis 2. IR sensor positions in the baking chamber and embedded inthe top walls of ovens are not included in preferred embodiments of thepresent invention because they are too hot to allow sensor operation.The sensor should preferably be in a position to avoid hot gas escapingout of the baking chamber 23, from under the top wall, or dome of thebaking chamber 4, covered by insulation layer 3.

The sensor may or may not be further defended by baffles 83 between theopen front of oven chamber 23 and the sensor 1. The signal lines 7 ofthe sensor 1 may be wired to controllers 6 allowing top floor surfacetemperature displays on the controller and relay switching 9 to power orcontrol signals to heating elements to change the temperature of thefloor. These elements may be considered part of the IR sensingapparatus.

Note should be made that sensor 1 and bracket 5 may not actually beattached to the oven, as positions on walls or ceilings or otherstructures may provide locations for the sensor that would still allow,with proper optics, sensing of the top floor surface temperature and thedisplay of that temperature on a controller fabricated as part of theoven or separate from it. This may still be used with wiring for thecontroller relay circuit powering or signaling the heat source. In asimilar way, the controller 6 need not be attached to the oven, exceptby the electrical lines of the circuits that may or may not be switchedby the relay operated by the controller 9 receiving signal from a sensorthrough sensor signal line 7. Power lines for the components, negativesignal lines, ground wiring, and housings for the components are notshown.

FIG. 4 is a right-side cutaway schematic of an oven floor top surfacetemperature infrared sensor apparatus shown with two additionalcomplexities. A port 25 in the top of the oven has been introduced,traversing the insulation layer 3, and the structure of the top of thebaking chamber 4, allowing IR sensor 1 to sense the temperature of thetop surface of the oven floor 24 along axis 2. The sensor 1, port 25 andbracket 5 may be used with or without a fan 26 to provide airflowbetween the IR sensor 1 and port 25 to protect the sensor from hot gasdrafting up through port 25 which would otherwise cause heat damage tothe sensor. These features allow the sensor 1 to be located closer tothe oven chamber and directly over the oven floor 24 surface, a locationmore convenient for oven operation and manufacturing. The fan 26provides airflow to push or suction hot gas rising through port 25 awayfrom the sensor 1 positioned directly over the port. The apparatus maynot require a fan if the sensor optics allow a sensor location farenough above port 25 to avoid heat damage from hot oven chamber gasses,or if an oblique angle of attack is arranged through port 25 so that thepath of hot gas rising in a vertical direction out of the port missesthe sensor positioned outside of a central vertical axis over the port.

The sensor may be further defended by baffles 83 as in FIG. 1 (not shownin FIG. 4).

The signal lines of the sensor 7 may be wired to controller 6 allowingtop floor surface temperature displays on the controller and relayswitching 9 to power heating elements to change the temperature of thefloor. Signal lines, the controller, and relay may be consideredelements of the apparatus. Power lines for the components, negativesignal lines, ground wiring, and housings for the components are notshown.

FIG. 7 is a drawing of a top surface oven floor temperature IR sensingapparatus now shown over a port 25 using a fan 26 to provide airflowbetween sensor 1 and the top of port 25 to prevent hot gas from risingup and out of port 25 to cause heat damage to the sensor 1 locateddirectly above the port 25. Also shown is a shutter 42 that is normallyclosed over the top of port 25 when the oven is off. The shutter 42 canbe opened by solenoid actuator 43 during operation. During normaloperation, the solenoid is powered, causing the shutter to open so thatIR sensing can occur through an open shutter 42 and port 25. In theevent of a power failure, however, the fan will lose power, stoppingairflow between the sensor 1 and the port 25, leaving the sensor 1unprotected from hot gas rising through port 25. To prevent this damageduring a power failure, the solenoid 43 will also lose power, causingthe shutter 42 to close, preventing hot gas from rising through port 25and damaging the sensor 1. In this way the IR sensor 1 can be defendedfrom hot gas rising through port 25 both when the apparatus is poweredand when it is not.

Another method of sensor protection during a primary power failure isthe construction of a backup power supply (not shown) for fan 26 from abattery with a charger (not shown) powered by the primary power source.In this way, during a primary power source failure, the battery backuppower source could power the fan 26 so that the required protectiveventilation for the sensor 1 would be uninterrupted until the ovenchamber cools, even in the event of a primary power source failure.Either the solenoid shutter system, or the battery backup power system,can be used alone or in combination to protect the sensor from heatdamage during a primary power source failure. The inside sleeve 44 ofport 25 is attached to the apparatus and fits into an outside sleeve 45which is attached to the oven dome structure 4 and insulation layer 3.

FIG. 10 shows an oven floor top surface temperature IR sensing apparatusmuch like the one shown in FIG. 7, but all sides of the chamber areclosed. The only openings in the chamber include an opening for the fanintake and the opening down the port. The IR sensor 1 is mounted in thetop of the chamber, above the top opening of port 25. The shutter 42 andsolenoid 43 are contained within the chamber. Fan 26 is mounted on theside or top of the chamber, forcing air into the chamber, pressurizingit, so that the hot gas that would normally draft up and out of port 25,to cause heat damage to the sensor 1, is forced down port 25 into thevent chamber or baking chamber below. In this way, the IR sensor isdefended from heat damage caused by hot oven chamber gasses duringnormal operation. Backup power for the fan 26 with battery and charger(not shown), and, or, a shutter 42 that closes over the port 25 whensolenoid 43 is not powered, may provide for protection of the IR sensorin the event of primary power failure. The inside sleeve 44 of port 25is attached to the apparatus and fits into an outside sleeve 45 which isattached to the oven dome structure 4 and insulation layer 3.

FIG. 15 shows an oven floor top surface IR sensing apparatus in aright-side cutaway schematic drawing. An oven ventilation system isintegrated with the IR sensing mechanism and uses the negative pressurein vent 49, just underneath fan blades 66 to lift a metal flap 82 thatpulls a flue cap linkage 81 to open a flue cap 80 allowing sensorchamber 84 to be ventilated by the exhaust vent negative pressure 49.Cool fresh air source/negative pressure area 75 allows cool air to flowpast sensor 1. A shutter linkage 79 allows the mechanism to open theshutter 42 so that sensing can occur through ports 73 and 25. Also shownis an electrode 79 in contact with the grounded shutter providing aclosed circuit to verify effective ventilation and change of state bythe control module for ignition.

Oven Infrared Sensing Control Systems

FIG. 2 depicts an oven temperature regulation system that uses aninfrared sensor 1 to sense the temperature of the oven floor 24 aroundaxis 2 and to send an electronic signal through wire 7 to controller 6.Controller 6 operates a relay 9 that closes to complete a circuit fromthe positive or line power side of the circuit 8 to the positiveterminal of a solenoid gas valve 13. Solenoid gas valve 13 is normallyclosed but opens when powered by the relay to allow gas from gas supplyline 15 to flow to the common fuel line 18 for combustion by the burner19. A ball or needle valve 14 is arranged in series with the solenoidvalve 13. This allows for gas supplied to the burner by the variablefuel supply line controlled by the solenoid valve to be adjustable whengas flow to the burner 19 occurs through an open solenoid valve 13.Solenoid valve 13 is open when the oven ramps or gains temperature.Needle or ball valve 14 becomes a way to regulate the fuel supply duringramping which changes the speed of ramping. Also shown is needle or ballvalve 17, positioned between the fuel supply 15 and the common fuelsupply line 18 for burner 19. Needle or ball valve 17 adjusts a constantfuel flow to the common fuel line 18 for burner 19 that is independentof the fuel supplied when the solenoid valve 13 is open for ramping.Needle or ball valve 17 can be set so that the surface of the oven floorloses temperature slowly when the solenoid valve 13 is closed. Thisbecomes a means to adjust the soak portion of the hysteresis regulationcycle. Soaking fuel supply is typically set so that the surface losestemperature slowly. The rates of ramping and soaking are set by needleor ball valves 14 and 17, respectively.

The high temperature limit for the top surface of the oven floor isadjustable and can be set on the controller and may be displayed in LEDlighting on the face of the controller with the measured surfacetemperature or “process value”. When the process value reaches the hightemperature limit, the controller relay 9 will open and the solenoidvalve 13 will close, ending the ramp portion of the hysteresis cycle.Fuel will continue to flow to the burner 19 such that the oven floorsurface will lose temperature slowly while soaking. The controller willallow an adjustable limit setting for temperature losses from the hightemperature limit described above. When the process temperature fallsbelow the adjustable limit for negative deviation from the hightemperature limit, the relay will close and the solenoid valve willopen, ending soaking and beginning ramping. In this way the oven surfaceprocess temperature will cycle between the high temperature limit andthe soak temperature loss limit, or low temperature limit, which isexpressed as an adjustable negative deviation from the adjustable hightemperature limit.

Using adjustable manual gas valves to tune the oven to long ramp andsoak cycles has the advantage of limiting mechanical solenoid valvecycles, extending the life of the solenoid valve.

In summary, the regulation system shown in FIG. 2 allows 4 settingswithin the limits of the oven physics:

Oven floor top surface high temperature limit setting;

Oven floor top surface low temperature limit setting. Set as a negativetemperature deviation from the high temperature setting;

Oven floor ramp fuel supply valve setting. Changes the speed of ramping;and

Oven floor soak fuel supply valve setting. Changes the speed of soaking.

This system could be used with a mechanism to move the burner 19 frompositions variously under the oven floor 24 to a position under the topof the baking chamber 23 or in-between those positions so that thebaking chamber can be heated with the floor. Oven architecture can bemodified to optimize heat sharing. Movable burner positions or movablebaffles over the burner would allow the heating system for the bakingchamber to be adjustable.

This oven allows oven floor temperature sensing when the oven is emptyand will regulate the top surface temperature of the floor when thefloor is not covered by pizza. If the floor is covered by cold pizza,the controller relay will close, and the burner will fire as long as thepizza is in the oven. The temperature of the oven chamber, though it mayor may not be adjustable, is not automatically regulated like the topsurface temperature of the floor, as shown.

FIG. 16 is a right-side view cutaway schematic of the control systemshown in FIG. 2 except that the burner system is composed of twoburners. The soak burner 88 is connected to fuel supply 15 and adjustedby manual valve 17 to regulate the fuel supply for the soak cycle.Burner 85 is turned off and on by solenoid valve 13 and the ramp fuelflow is adjusted by manual valve 14. Burner 85 will turn off and on, soit must rely on a pilot (not shown) or proximity to the constantlyburning soak burner 88 for ignition.

FIG. 5 is a right-side view cutaway schematic drawing of an oven controlsystem shown with the front of the oven to the left. Oven top surfaceinfrared sensor 1 remains arranged in the control system shown in FIG. 2to regulate the top surface temperature of the oven floor, but anindependent control system for burner 33 located under the top surfaceof the baking chamber 4 has been added. This allows independent controlof a dedicated baking chamber heat source 33 and a dedicated floor heatsource/burner 19.

To regulate the temperature of the baking chamber, thermocouple 27signals controller 29 through signal line 28. Relay 31 is operated bycontroller 29 and closes to provide power from source 8 through line 32to the positive terminal of solenoid gas valve 34 causing it to open andprovide a ramping fuel supply from source 15 for burner 33 arrangedunder the top of the baking chamber to heat it. The ramp fuel supply forthe baking chamber burner is adjustable by manual valve 35 and the soakfuel supply for the baking chamber burner is adjustable by manual valve30. Manual valve 30 could supply fuel from source 15 to an independentburner for baking chamber soak, as shown in the system for the ovenfloor in FIG. 16 (see manual valve 17 in FIG. 16). This would allow anindependent dedicated burner for baking chamber temperature ramping (seeburner 85 of FIG. 16), as well.

In summary, this regulation system shown in FIG. 5 allows 8 settingswithin the limits of the oven physics:

Oven floor top surface high temperature limit setting;

Oven floor top surface low temperature limit setting or soak negativetemperature deviation from the high temperature setting;

Oven floor ramp fuel supply valve setting. Changes the speed of ramping;

Oven floor soak fuel supply valve setting. Changes the speed of soaking;

Baking chamber high temperature limit setting;

Baking chamber soak negative temperature deviation from the hightemperature setting;

Baking chamber ramp fuel supply valve setting. Changes the speed oframping; and

Baking chamber soak fuel supply valve setting. Changes the speed ofsoaking.

This system allows independent regulation of the top surface of the ovenfloor 24 and the baking chamber 23 temperatures. The regulated oven willreturn to target temperatures in the baking chamber 23 and on the topsurface of the floor 24 when empty. If cold pizza obstructs sensing ofthe oven floor top surface along axis 2, the sensor will measure thetemperature of the pizza, and because the pizza will always be undertemperature relative to the high temperature limit setting for the topsurface of the oven floor, the controller will close the relay and causeoven floor ramping as long as cold pizza obstructs sensing of the topsurface of oven floor 24 along axis 2. This control system works bestwith high temperatures and short bake cycles.

FIG. 8 is a right side schematic cut away view of an oven temperatureregulation system that uses the elements presented in FIG. 5, but asystem has been added to use an infrared sensor 39 to measure thetemperature of the bottom surface of the oven floor 24 along axis 41 toallow a controller 36 to open a relay 37 interrupting the power supply10 to the oven floor burner 19 when the bottom surface of the oven floor24 reaches a high temperature limit. In this way, when cold pizza isplaced on the top surface of the oven floor, between the infrared sensor1 and the oven floor 24, the temperature of the cold pizza will bemeasured, and controller 6 will close relay 9 providing power to relay37, arranged in series in the power supply line 10 for solenoid gasvalve 13. Because relay 9 is always closed when cold pizza is interposedbetween sensor 1 and the top surface of oven floor 24, the solenoid gasvalve 13 will open and close as relay 37 is switched by controller 36.Controller 36 controls the temperature of the floor in the loaded pizzaoven as it receives signals from sensor 39, sensing the temperature ofthe bottom of the floor 24 along axis 41. Infrared light emissions fromthe bottom surface of the oven floor traveling along axis 41 are neverblocked by cold pizza. This allows regulation of the oven floortemperature when infrared light emissions from the top oven floorsurface are obstructed by cold pizza placed in axis 2.

This oven temperature control system allows for control of the topsurface temperature of the oven floor 24 when the oven is empty. Thesystem allows control of the bottom surface of the oven floor 24 whenthe oven is loaded. The system allows for independent control of thetemperature of the baking chamber.

Note should be made that relays 9 and 37 can be arranged in parallelbetween power source 8 and solenoid gas valve power line 10, but theloaded pizza oven will ramp as long as pizza obstructs IR sensor 1 alongaxis 2. If controller relays are arranged in parallel, an operator canchoose to control the top surface, bottom surface or both surfaces byturning off one of the controllers or leaving both on.

FIG. 18 is the oven of FIG. 8, but IR sensing of the top of the ovenfloor, and the controller for the top surface temperature of the ovenfloor is removed. Control of oven floor temperature is done using onlyinfrared light measurements from the bottom of the floor. It includedhere in the theme of oven temperature control systems using infraredsensors to measure the floor surface temperatures of high temperaturepizza ovens.

Though less practical, infrared light emissions from the side surface ofa rotating oven floor can be measured to provide signal to a temperaturecontroller switching a relay that can power, signal or otherwise controla heating system for the floor. The relay can be used alone or in serieswith one or both relays operated by controllers receiving signals fromIR sensors targeting the top and bottom surfaces of the oven floor.

Various Embodiments of the Present Invention

FIG. 3 is a right-side cutaway schematic drawing of a simple embodimentof a preferred embodiment of the present invention. The front of theoven is on the left. The oven floor top surface infrared sensingapparatus of FIG. 1 is shown using the oven temperature control systemof FIG. 2 in a simple oven shell comprising the structural top of thebaking chamber or “dome” 4 covered by insulation layer 3. Structuraldome 4 is supported by oven walls 12 on three sides and backed by wallinsulation 11. There is a structural wall that contains the insulation(not shown). The oven floor 24 may be fixed or moving or rotating aboutan axis on a mechanical device to provide support and rotation. The areaabove floor 24 and below dome 4 forms the baking chamber 23. Burner 19rests on the bottom of the burner box 21. The area between the bottom ofthe burner box 21 and the oven floor 24 forms an underfloor area 22.This area may contain structural boundaries, fixed and or moving with arotating oven floor, as well as baffles fixed and or moving to directheat to the bottom surface of the oven floor 24 and baking chamber 23.Moving baffles and moving burners or other architecture may or may notallow for adjustment of the heat supply to the baking chamber. A layerof insulation 20 is provided under the bottom of the burner box.

FIG. 6 is a right-side cutaway schematic drawing, front of the oven tothe left, showing the oven floor top surface infrared sensing apparatusof FIG. 4 used with the control system of FIG. 5. This oven has a port25 that traverses insulation layer 3 and structural dome 4. This allowsthe sensor apparatus to be closer to the oven chamber 23 and recessedback from the front of the oven in a more convenient location for bakingoperation. Please note that separate burners for ramp and soak fuelsupplies for both dome and floor may be used with or without pilotburners.

FIG. 9 is a right-side cutaway schematic drawing, front of the oven tothe left, showing the oven floor top surface infrared sensing apparatusof FIG. 7 used with the control system of FIG. 8. New to the structureof this oven is a port traversing the underfloor insulation layer 20 andthe bottom of the burner box 21.

FIG. 11 is a right-side cutaway schematic drawing, front of the oven tothe left, showing the oven floor top surface infrared sensing apparatusof FIG. 10 used with the control system of FIG. 8.

This oven is shown with a ventilation system comprising fan blades 66 ininsulated housing 68 blowing exhaust gas up flue 69 with insulated wall70. The exhaust fan motor 65 is contained in an insulated fan motorhousing 64 constructed with insulated walls 62 on all sides ventilatedby motor housing ventilation fan 63. Rotating fan blades 66 createnegative pressure in vent 49. This causes hot air rising out of bakingchamber 23, past the front of the structural dome 4 in front of andabove insulation layer 3 to be removed through flue 69.

Negative pressure in the vent 49 also allows negative pressure in anarea 61 over the top of the oven wall insulation layer 11, allowing airto be sucked up from an oven covering vent space 58, between theexterior covering of the oven 60 and the outside of the insulation wall59. A negative pressure area 75 allows air to enter the space 58 betweenthe outside of the insulation wall 59 and the inside of the exterioroven covering 60. In this way the outside covering of the oven isventilated.

In a similar way, the oven door is ventilated by fan 86 pushing air intoan area between insulation in the door 55 and the exterior covering ofthe door 57 to keep it cool. A light source 56 is arranged outside ofand under the baking chamber and inside of the door so that light willreflect off a reflecting lip 51 at the top of the door, and onto thebottom of food being baked. The door only covers the front opening ofthe oven from the top surface of the oven floor and lower.

The infrared sensing axis 2 now passes through the sensing apparatuschamber, past the shutter, through port 73 (traversing the top of theinsulated vent wall 48), the vent 49 itself, port 25 (traversing thedome insulation layer 3), the structural dome 4 and the baking chamber,before ending at the surface of the oven floor.

Additional complexities shown here include a light source 46 containedin the closed pressurized housing of the top oven floor IR sensorapparatus. Fan 26 is shown at the top of the structure for the sensingapparatus. Port 74 traverses an insulated vent wall 48 allowing light 50to shine down to the top of the oven floor 24 below, as the light source46 is defended from hot exhaust gas rising through the port 74 bypowered ventilation from fan 26. In the event of a power failure, thesolenoid actuator 43 holding shutter 47 open will fail to be powered andcause the shutter to close over port 74 preventing hot rising gas fromthe oven chamber 23 from damaging the light source 46. The light sourceis protected from heat damage using the same mechanisms that are used todefend the IR sensor. Backup power systems for fan 26 using a batteryand charger are not shown.

Note should be made that IR sensor 39 may be defended by shutters andfans with or without back up power supplies with battery and charger.

FIG. 12 is a detail of an embodiment of an oven floor top surface IRsensing light source apparatus of the current invention. Top surfaceoven floor light source 46 is shown attached to light bracket 72, insideclosed chamber 71, pressurized by sensor cooling fan 26, which forcesair down ports 73 and 74 as they traverse vent insulation layer 48 tokeep sensor 1 cool as it is mounted on bracket 5. Shutters 42 and 47 aremoved by solenoid actuator 43, closing in the event of primary powerfailure. Light 50 shines from light source 46 to the top surface of theoven floor. The infrared sensing axis 2 now preferably passes throughthe sensing apparatus chamber, past the shutter, through port 73(traversing the top of the insulated vent wall 48), the vent 49 itself,port 25 (traversing the dome insulation layer 3), the structural dome 4and the baking chamber, before ending at the surface of the oven floor.

FIG. 13 is a close-up right-side cutaway schematic drawing of theventilated and insulated fan motor chamber 64. The exhaust fan motor 65is preferably contained in an insulated fan motor housing 64 constructedwith insulated walls 62 on all sides ventilated by motor housingventilation fan 63. Rotating exhaust fan blades 66 create negativepressure in vent 49. Negative pressure in the vent 49 also allowsnegative pressure in an area 61 over the top of the oven wall insulationlayer 11, allowing air to be vacuumed through an oven covering ventspace 58, formed between the exterior covering of the oven 60 and theoutside of the insulation wall 59. A negative pressure area 75 allowsair to enter the space 58 between the outside of the insulation wall 59and the inside of the exterior oven covering 60. In this way the outsidecovering of the oven is ventilated using the exhaust vent hood system.

FIG. 14 is a close-up cutaway right side schematic view of a preferredembodiment of the oven door. The oven door is ventilated by fan 86mounted under the oven, under the underfloor insulation layer 20,pushing air through a port or opening in the door 78 into an area 54between insulation in the door 55 and the exterior covering of the door57 to keep it cool. A light source 56 is arranged outside of and underthe baking chamber 23 inside of the door so that light 77 will reflectoff a reflecting lip 51 at the top of the door, and onto the bottom offood being baked on top of the oven floor 24. The door preferably onlycovers the front opening of the oven from the top surface of the ovenfloor and lower. The baking chamber 23 is open above the door.

FIG. 15 is a right side cutaway schematic drawing of an oven ventilationsystem that uses the negative pressure in vent 49, just underneath fanblades 66 to lift a metal flap 82 that pulls a flue cap linkage 81 toopen a flue cap 80 allowing sensor chamber 84 to be ventilated by theexhaust vent 49 negative pressure. Cool fresh air source 75 allows coolair to flow past sensor 1. A shutter linkage 79 allows the mechanism toopen the shutter 42 so that sensing can occur through ports 73 and 25.Also shown is an electrode 79 in contact with the grounded shutterproviding a closed circuit to verify effective ventilation and change ofstate by the control module for ignition.

FIG. 19 is a three dimensional front view of a countertop drum ovenshowing floor plate 24 on top of a carousel support structure thatrotates on a perimeter or “Lazy Susan” bearing, about a central fixedplatform supporting floor burner 19. Part 92 is a pilot burner that isignited manually and adjusted using pilot gas valve 91. Controller 29sets temperature limits in the baking chamber by sensing a thermocoupleat the top the baking chamber and switching a relay off and on to openand close a solenoid valve that supplies fuel to burner 33 during theramp segment of the heating cycle causing heat gain at the dome in thebaking chamber. The additional fuel supply to the burner during rampingis adjustable using valve 35. Gas valve 30 controls a fixed supply ofgas to burner 33 for heating during the soak cycle of the oven chamberwhen the solenoid valve is closed. It can be set so that the ovenchamber loses temperature slowly during the soak cycle. Controller 6senses the IR sensor 1 (see FIG. 20 for IR sensor 1) measuring IR lightfrom the top of the oven floor 24, and controls a relay arranged inseries with the relay of controller 36 which senses the IR sensormeasuring light emissions from the bottom of the oven floor. When therelays are closed on both Controller 6 and 36 the solenoid valve forburner 19 opens and the ramp fuel supply, adjustable using valve 14 isdelivered to the burner. When the solenoid valve is closed, burner 19 issupplied by a constant fuel supply, adjustable using valve 17, so thatthe floor looses heat slowly during the soak segment of the bake cycle.Baffle/shutter linkage 83 protects IR sensor 1 (see FIG. 20) from theoven's heat.

FIG. 20 is a three-dimensional cut away showing the position of IRsensor 1 measuring IR light emissions from the oven floor throughbaffles 83. Also shown is thermocouple 27 sensing the temperature at thetop of the baking chamber. IR sensor 39 senses light emissions from thebottom of the oven floor plate. Solenoid valve 13 opens to control thefuel supply to the burner under the oven floor during the ramp segmentof the floor heating cycle. Solenoid valve 34 opens to control the fuelsupply to the oven chamber burner during the ramp portion of the ovenchamber heating cycle. Fan 95 blows air into forced air duct 94,providing forced air to the dome burner, and fan 96 blows forced airduct 93, providing forced air to the oven floor burner, to preventburner fires.

Throughout this application, reference is at times made to hightemperature pizza ovens. Although the control systems and sensingapparatus were developed primarily for use with high temperature pizzaovens, such systems and apparatuses are not limited to use with hightemperature pizza ovens and can be utilized with ovens incapable ofreaching the high temperatures required for Italian pizza and can beutilized with ovens which are not designed for baking pizza. Thus, thereferences to high temperature pizza ovens are provided by way ofexample and not in any way limiting the present invention to suchapplication.

PARTS LIST

The following is a list of parts and materials suitable for use in thepresent invention.

The brand name parts are examples only. Similar substitutes can beutilized in their place, if available. The specific ones mentioned aresimply an example which may be utilized

Parts Number Description

-   -   1 Infrared sensor reading the top surface of the oven floor. For        example, one could utilize the CSmi-SF15-C3/05 by Micro-Epsilon        (available at Micro Epsilon America—8120 Brownleigh Dr. Raleigh,        N.C., 27617    -   2 Central axis of sensing field of floor top surface infrared        sensor. In various embodiments, the sensor may be, for example,        4-54 inches from target. For example, the sensor may be around        14 inches from the target.    -   3 Insulation layer contained in a structure arranged over the        material comprising the structure of the top of the baking        chamber or dome. The insulation may be of those materials known        to one in the art, such as rock wool, stone wool, mineral wool,        fiberglass, ceramic fiber, vermiculite, or pearlite, though the        insulation is preferably mineral wool, with a thickness        preferably 0.5 to 6 inches, for example 3 inches. Confinement:        metal sheet, usually stainless steel, preferably 0.018 to 0.1        inches, for example 0.06 inches.    -   4 Material structure forming the dome or the top of the baking        chamber. The material may be made out of stainless steel or        aluminum sheet or plate, preferably 0.08 inches to 0.5 inches        thick, preferably stainless steel, for example 0.25 inches        thick. May also be refractory materials preferably 0.5-4 inches        thick. Suitable materials are available from Plicast Hymor KK,        TFL Houston, 14626 Chrisman, Houston, Tex., 77039. The dome or        top of the baking chamber is preferably 1-6 feet in width and        depth, for example 22×14 inches.    -   5 Mounting bracket for the infrared sensor. The mounting bracket        may comprise metal, aluminum, stainless steel, 0.04 to 0.1        inches preferably, for example 0.06 thickness. The bracket may        be sized to hold sensor in position (preferably 4-54 inches away        from the oven floor).    -   6 Oven floor top surface temperature controller. For example,        one may utilize Model 16-B Dwyer-Love 102 Indiana Hwy 212,        Michigan City, Ind. 46360    -   7 Positive signal line connecting floor top surface infrared        sensor to floor top surface temperature controller.    -   8 Positive or line power supply.    -   9 Oven floor top surface temperature controller relay. In        various embodiments, the controller relay can be built into the        controller 6 during fabrication.    -   10 Positive or Line power supply to solenoid valve for floor        burner.    -   11 Insulation layer outside of the structure of the oven walls,        contained in a structure providing a physical boundary for        insulation material. The insulation may comprise: rock wool,        stone wool, mineral wool, fiberglass, ceramic fiber,        vermiculite, pearlite, preferably mineral wool, preferably        thickness 0.5 to 6 inches, for example 3 inches. Confinement:        metal sheet, usually stainless steel, preferably 0.018 to 0.1        inches, for example 0.06 inches.    -   12 Oven wall/oven wall structure. Metal, mild steel, stainless        steel or aluminum sheet or plate, preferably 0.08 inches to 0.5        inches thick, preferably stainless steel, 0.5 inches thick for        example. May also be refractory materials like Plicast Hymor KK,        TFL Houston, 14626 Chrisman, Houston, Tex., 77039. 0.5 inches to        3 inches in thickness, preferably.    -   13 Solenoid gas valve that opens to provide ramping fuel supply        for floor burner. Asco Red Hat Gas Valve 8210H106, supplied by        Grainger Industries, 601 S. Galvez St., New Orleans, La., 70119.    -   14 Manual gas valve, with needle, ball, or other mechanism to        allow regulation of gas flow to the floor burner when solenoid        valve opens during ramping.    -   15 Gas fuel supply source.    -   16 Negative or common electrical power line. For example, 14-18        gauge insulated stranded copper wire.    -   17 Manual gas valve, with needle, ball, or other mechanism to        allow regulation of a constant gas flow to the floor burner        during soaking    -   18 Common fuel line to floor burner receiving fuel supplies for        ramping and soaking.    -   19 Burner/Heat Source for heating the floor. Preferably        fabricated from stainless steel (for example, 1.5-inch stainless        steel pipe).    -   20 Insulation layer under bottom of burner box contained in a        physical structure. Insulation may comprise: rock wool, stone        wool, mineral wool, fiberglass, ceramic fiber, vermiculite,        and/or pearlite, but is preferably mineral wool, thickness 0.5        to 6 inches preferably, for example 3 inches. Confinement: metal        sheet, usually stainless steel, preferably 0.018 to 0.1 inches,        for example 0.06 inches.    -   21 Bottom of burner box. Metal, mild steel, stainless steel or        aluminum sheet or plate, preferably 0.08 inches to 0.5 inches        thick, preferably stainless steel, preferably 0.5 inches thick.        May also be refractory materials like Plicast Hymor KK, TFL        Houston, 14626 Chrisman, Houston, Tex., 77039. Preferably 0.5        Inches to 3 inches in thickness.    -   22 Underfloor area bounded at the top by the bottom surface of        the oven floor and at the bottom by the bottom of the burner box        (area of oven containing the burners). Preferably 3 to 18 inches        in height, for example 8 inches high, preferably 1 to 6 feet        wide and deep, for example 23 inches wide and 13 inches deep.    -   23 Baking chamber/oven chamber. Preferably 1 to 6 feet wide and        deep, for example approximately 23 inches wide and 14 inches        deep.    -   24 Oven floor. Can be obtained from Plicast Hymor KK, TFL        Houston, 14626 Chrisman, Houston, Tex., 77039. Preferably 0.5        Inches to 3 inches in thickness, 1 to 6 feet wide and 0.1 to 4        inches thick, for example 16.5 inches wide and 0.6 inches thick.        In some applications may be metal, or screen or grate.    -   25 Dome infrared sensing port. Stainless steel pipe or tubing.        May be other metal. 0.075 inches ID up to 4 inches ID        preferably, for example 1.25 inches ID    -   26 IR sensor fan. For example, can be Sanyo Denki San Ace 120 24        VDC 1500 Wyatt Dr. St 5, Santa Clara Calif. 95054    -   27 Dome thermocouple. For example, can be J-1 Thermocouple,        Thermometrics Corp. 18714 Parthenia St., Northridge Calif.,        91324    -   28 Positive control line for thermocouple    -   29 Oven temperature controller for dome. For example, Model 16-B        Dwyer-Love 102 Indiana Hwy 212, Michigan City, Ind. 46360    -   30 Manual needle, ball valve or other manual mechanism adjusting        soak fuel supply for dome burner.    -   31 Relay controlled by dome oven temperature controller.    -   32 Positive power line for dome burner solenoid gas valve.    -   33 Dome burner/Dome heat source. Fabricated from 1.5-inch ID        stainless steel pipe.    -   34 Dome solenoid gas valve. Opens to provide fuel for ramping.        For example, Asco Red Hat Gas Valve 8210H106, supplied by        Grainger Industries, 601 S. Galvez St., New Orleans, La., 70119.    -   35 Manual needle, ball valve or other manual mechanism adjusting        ramp fuel supply for dome burner.    -   36 Oven temperature controller for bottom surface infrared        sensor. For example, Model 16-B Dwyer-Love 102 Indiana Hwy 212,        Michigan City, Ind. 46360    -   37 Relay for oven temperature controller for bottom surface        infrared sensor. Built into controller.    -   38 Positive signal line from infrared sensor measuring oven        floor bottom surface infrared light emission. For example, may        be fabricated as part of sensor.    -   39 Infrared sensor measuring oven floor bottom surface infrared        light emission. For example, CSmi-SF15-C3/05 Micro-Epsilon 8120        Brownleigh Dr. Raleigh, N.C., 27617    -   40 Bracket holding bottom surface oven floor infrared sensor.        For example, Stainless Steel Sheet, for example 0.030 in.-0.060        in.    -   41 Axis of sensing field of bottom surface oven floor infrared        sensor. Sensor may be 3-48 inches from target. For example, it        may be about 14 inches from target.    -   42 Shutter over dome port. The shutter may be, for example,        fabricated from stainless steel. In one prototype, the shutter        was fabricated from 101-inch-thick sheet stainless steel.    -   43 Solenoid linear actuator. For example, Guardian Electric MPN        T12X19-C-24 VDC, Supplied by Online Components 2425 S. 21^(st).        St. Phoenix, Ariz. 85034    -   44 Interior port sleeve attached to top floor IR sensing        apparatus. Stainless steel tubing or pipe. For example, it can        be about 1.5 Outer Diameter (OD).    -   45 Outside port sleeve attached to dome and insulation layer.        For example, it can be about 1.5 in. Inner Diameter. (ID)    -   46 Oven floor top surface light source. For example, one could        utilize 1000 Lumen LED WM Life Flashlight Bulb, LED smoot        Reflector T-6 Single Mode supplied by Amazon.com.    -   47 Shutter for oven floor top surface light source. May be        fabricated out of stainless-steel sheet, 0.101 inches thickness,        for example.    -   48 Insulation in hood vent top contained in physical structure.        Insulation may comprise: rock wool, stone wool, mineral wool,        fiberglass, ceramic fiber, vermiculite, and/or pearlite,        preferably mineral wool, preferable thickness 0.5 to 6 inches,        for example 2 inches. Confinement: metal sheet, usually        stainless steel, preferably 0.018 to 0.1 inches, for example        0.06 inches.    -   49 Vent chamber    -   50 Light for illumination shining to top of oven floor.    -   51 Reflecting lip/Reflection area on upper lip of oven door. May        comprise polished stainless-steel sheet. Preferably 0.018 to 0.1        inches, for example 0.06 inches thick.    -   52 Perimeter containment wall for area under oven floor. For        example, 0.101 Stainless Steel Sheet, rolled to shape of        cylinder forming side boundaries of underfloor chamber. May        comprise stainless steel or mild steel, preferably 0.018 to 0.25        inches thick, for example 0.101 inches thick.    -   53 Rotating axle supporting oven floor. Provides support of oven        floor, Perimeter Containment Wall and Radial Plates welded        between Perimeter Containment Wall and Axle. May comprise        stainless steel round bar, preferably 0.25 to 1.5 inches Outer        Diameter, for example 1 inch Outer Diameter    -   54 Ventilated area between oven door insulation wall and        exterior structural boundary of oven door. Preferably 0.25-2        inches, for example 1 inch.    -   55 Oven door insulation in structural containment. Insulation        may comprise: rock wool, stone wool, mineral wool, fiberglass,        ceramic fiber, vermiculite, and/or pearlite, preferably mineral        wool, thickness preferably 0.5 to 6 inches, for example 2        inches. Confinement may be: metal sheet, usually stainless        steel, preferably 0.018 to 0.1 inches, for example 0.06 inches.    -   56 Oven door light source. For example, can utilize 1000 Lumen        LED WMLife Flashlight Bulb, LED smoot Reflector T-6 Single Mode.        Supplied by Amazon.com.    -   57 Exterior boundary structure of oven door. May be made of        stainless steel sheet, preferably 0.018-0.12 inches, for example        0.060 inches thick.    -   58 Vent space/Port traversing bottom of burner box and        insulation layer. May be made of stainless steel pipe. May be        about 1.25 inches ID    -   59 Outside structural confinement of oven wall insulation layer    -   60 Structure of oven exterior surface/exterior covering of oven.        Preferably 0.018-0.075 inches, in various embodiments about 0.06        inches in thickness.    -   61 Negative pressure area in vent and over oven wall and        insulation layer. Preferably 1-6 inches, for example 3 inches.    -   62 Insulation layer and structural confinement around exhaust        fan motor chamber. Insulation may comprise rock wool, stone        wool, mineral wool, fiberglass, ceramic fiber, vermiculite,        and/or pearlite, preferably mineral wool, thickness preferably        0.5 to 4 inches, for example 2 inches. Confinement may be: metal        sheet, usually stainless steel, preferably 0.018 to 0.1 inches,        for example 0.06 inches.    -   63 Exhaust fan motor chamber ventilation fan. For example, Sanyo        Denki San Ace 80 L 24 VDC. 1500 Wyatt Dr. St 5, Santa Clara        Calif. 95054    -   64 Exhaust fan motor chamber/housing. For example, 6×9×5 inches.    -   65 Vent Exhaust fan motor. For example, Dayton Exhaust Fan,        10-inch, 1/30 horsepower. Supplied by Grainger 601 S. Galvez,        New Orleans, La. 70119.    -   66 Exhaust fan motor blades. May be fabricated as part of fan,        see part 65.    -   67 Positive pressurized ventilated area inside vent exhaust fan        housing. Air is forced into this area by the fan, causing air to        move up through flue pipe.    -   68 Vent exhaust fan housing with insulation.    -   69 flue/pressurized lumen of flue duct. For example, 4-6 inches        in diameter.    -   70 Insulated wall/Insulation inside structure of vent flue duct.        Insulation may comprise: rock wool, stone wool, mineral wool,        fiberglass, ceramic fiber, vermiculite, and/or pearlite,        preferably mineral wool, thickness preferably 0.5 to 4 inches,        for example 2 inches. Confinement: metal sheet, usually        stainless steel, preferably 0.018 to 0.1 inches, for example        0.06 inches.    -   71 Closed chamber/Pressurized chamber containing top floor        surface IR sensor, light source, and solenoid. May be made of        stainless steel sheet. 0.018-0.1 inches thick preferably, in        various embodiments 0.075 inches thick.    -   72 Bracket holding top floor surface illumination light source.        Sheet metal, for example stainless steel, mild steel, aluminum        sheet. 0.018-0.101 inches thick preferably, for example 0.075        inches thick.    -   73 Port traversing exhaust vent top insulation layer in        structural confinement for top floor surface IR sensing field.        May be stainless steel pipe or tubing. May be about 1 inch ID.    -   74 Port traversing exhaust vent top insulation layer in        structural confinement for top floor surface light. May be        stainless steel pipe or tubing. May be about 1.5 inches ID.    -   75 Cool fresh air source/negative pressure area/Cool room air        vacuumed into negative pressure area for ventilation.    -   76 Opening in vent exhaust fan motor chamber allowing flow of        air out of chamber once it has been heated by cooling the fan        motor. May be an opening, for example, 6×5 inches. This space        allows cool air forced into the exhaust fan motor chamber for        cooling the motor, to leave the chamber, and port out of chamber        once it has been heated as it cooled the motor.    -   77 Light in oven door.    -   78 Port/opening in oven door receiving forced air for        ventilation. For example, may be about 4 inches.    -   79 Electrode embedded in nonconductor mounting block. May be        steel rod, may be about 0.1 inch in molded refractory or ceramic        base.    -   80 Vent door between IR sensor chamber and exhaust vent. For        example, 3×2 inches.    -   81 Linkage between IR sensor chamber door and flap moving under        fan from air under negative pressure. For example, stainless        steel sheet 0.075 inches thick.    -   82 Flap moving from air under negative pressure. For example        aluminum sheet, 0.080 inches thick.    -   83 Baffle/Shutter linkage between vent door for IR sensor        chamber and shutter that opens over port in insulated exhaust        vent wall. For example, made of sheet metal, stainless steel,        0.075 inches thick.    -   84 IR sensor chamber ventilated by negative pressure. For        example, 4×6×8 inches, made of stainless-steel sheet. For        example, 0.075 inches thickness.    -   85 Burner (Separate soak burner with constant adjustable fuel        supply)    -   86 Ventilation fan for oven door. For example, Sanyo Denki San        Ace 120 L 24 VDC. 1500 Wyatt Dr. St 5, Santa Clara Calif. 95054    -   87 Negative pressure space between exterior surface structure of        oven and the structural boundary of the oven wall insulation        layer. For example, 0.125-3 inches wide. Preferably about 1 inch        wide. This area is open at the top to the negative pressure of        the vent, and open to atmosphere at the bottom of the space.    -   88 Burner (Separate floor ramp burner, with variable adjustable        fuel supply)    -   91 Pilot manual gas valve    -   92 Pilot manual light burner    -   93 Forced Air Burner Duct Floor Burner 0.080 bent aluminium        sheet and 3/16 aluminium plate    -   94 Forced Air Burner Duct Dome Burner: 0.080 bent aluminium        Sheet and 3/16 aluminium plate    -   95 Forced Air Burner Fan: Sanyo Denki San Ace 80L 24 VDC. Wyatt        Dr. St 5, Santa Clara Ca 95054    -   96 Forced Air Burner Fan: Sanyo Denki San Ace 80L 24 VDC. Wyatt        Dr. St 5, Santa Clara Ca 95054    -   97 Rocker Switch, off on, general power to oven    -   98 Rocker Switch, off on, powers electronics and solenoid valves    -   99 Rocker Switch, off on, powers light shining in vent to        illiminate baking chamber    -   100 Rocker Switch, off on, powers lighting display for art on        top of oven    -   101 Three position switch, allows selection of direction of        rotation of oven floor    -   102 Carousel Pillar. Supported by rotating carousel base,        supporting oven floor. Made of Hymor KK (same as floor plate)    -   103 Burner Platform, fixed in position at the center of rotating        Carousel Base, supporting burner in fixed position. Made of        light weight insulating concrete 19 pounds per cubic foot.    -   104 Rotating Carousel Base, supported on perimeter bearing,        supporting Carousel Pillar. Made of light weight insulating        concrete 19 pounds per cubic foot.    -   105 Valve Manifold made of square aluminium tubing 1.5×1.5 in        with 0.25 in wall.

All measurements disclosed herein are at standard temperature andpressure, at sea level on Earth, unless indicated otherwise. Allmaterials used or intended to be used in a human being arebiocompatible, unless indicated otherwise. The specificbrands/materials/parts utilized, as specified in the parts list, areprovided for example only as to parts from manufacturers which may beutilized in various embodiments of the present invention. References tospecific parts and manufacturers or materials and dimensions are notpresented in any way to limit the various embodiments but rather todemonstrate examples of suitable parts, materials and dimensions for thevarious embodiments. In certain instances, the materials, parts, anddimensions listed are provided as examples of what was utilized invarious prototypes of the present inventions.

The foregoing embodiments are presented by way of example only; thescope of the present invention is to be limited only by the followingclaims.

The invention claimed is:
 1. An oven comprising: a baking chamber; abracket; an oven floor; a first heat source; a second heat source; afirst control system; a second control system; wherein the oven floorhas a top and bottom surface; wherein the baking chamber has a frontopening and is comprised of a top, at least three walls, and the topsurface of the oven floor; wherein the first control system controls thefirst heat source that heats the oven floor; wherein the first controlsystem comprises an infrared sensor, an oven floor temperaturecontroller, and oven floor temperature controller relay; wherein theoven floor temperature controller has a high and low temperature limitsetting; wherein the infrared sensor of the first control system sensesthe infrared light emissions from the top surface of the oven floor,provides temperature measurements of the top surface of the oven floor,and is located in a position outside of and remote from the bakingchamber, the top of the baking chamber and baking chamber walls; whereinthe oven temperature controller of the first control system opens andcloses the oven floor temperature control relay to control the firstheat source so as to maintain the temperature of the top surface of theoven floor, as measured by the infrared sensor, approximately betweenthe high and low temperature limit setting of the oven floor temperaturecontroller; wherein the first heat source is located directly underneaththe oven floor; wherein the second control system controls the secondheat source that heats the baking chamber; wherein the second controlsystem comprises a thermocouple that measures the temperature in thebaking chamber or the top of the baking chamber, a baking chambertemperature controller, and a baking chamber temperature controllerrelay; wherein the baking chamber temperature controller has a high andlow temperature limit setting; wherein the second control system opensand closes the controller relay of the second control system to maintainthe temperature of the baking chamber, as measured by the thermocouple,approximately between the high and low temperature limit settings of thebaking chamber temperature controller; and wherein the infrared sensoris attached to the bracket so as to be located outside of the bakingchamber and above the top surface of the oven floor.
 2. An ovencomprising: a baking chamber; an oven floor; one or more baffles; afirst heat source; a second heat source; a first control system; asecond control system; wherein the oven floor has a top and bottomsurface; wherein the baking chamber has a front opening and is comprisedof a top, at least three walls, and the top surface of the oven floor;wherein the first control system controls the first heat source thatheats the oven floor; wherein the first control system comprises aninfrared sensor, an oven floor temperature controller, and oven floortemperature controller relay; wherein the oven floor temperaturecontroller has a high and low temperature limit setting; wherein theinfrared sensor of the first control system senses the infrared lightemissions from the top surface of the oven floor, provides temperaturemeasurements of the top surface of the oven floor, and is located in aposition outside of and remote from the baking chamber, the top of thebaking chamber and baking chamber walls; wherein the oven temperaturecontroller of the first control system opens and closes the oven floortemperature control relay to control the first heat source so as tomaintain the temperature of the top surface of the oven floor, asmeasured by the infrared sensor, approximately between the high and lowtemperature limit setting of the oven floor temperature controller;wherein the first heat source is located directly underneath the ovenfloor; wherein the second control system controls the second heat sourcethat heats the baking chamber; wherein the second control systemcomprises a thermocouple that measures the temperature in the bakingchamber or the top of the baking chamber, a baking chamber temperaturecontroller, and a baking chamber temperature controller relay; whereinthe baking chamber temperature controller has a high and low temperaturelimit setting; wherein the second control system opens and closes thecontroller relay of the second control system to maintain thetemperature of the baking chamber, as measured by the thermocouple,approximately between the high and low temperature limit settings of thebaking chamber temperature controller; and wherein the one or morebaffles are positioned between the oven floor and the infrared sensor.3. The oven of claim 1 wherein the bracket is attached to the oven. 4.The oven of claim 1 wherein the bracket is not attached to the oven. 5.An oven comprising: a baking chamber; an oven floor; a first heatsource; a second heat source; a first control system; a second controlsystem; wherein the oven floor has a top and bottom surface; wherein thebaking chamber has a front opening and is comprised of a top, at leastthree walls, and the top surface of the oven floor; an insulation layeraround the walls and top of the baking chamber, and ports or openings inthe top of the baking chamber or walls of the baking chamber, andsurrounding insulation layer; wherein the first control system controlsthe first heat source that heats the oven floor; wherein the firstcontrol system comprises an infrared sensor, an oven floor temperaturecontroller, and oven floor temperature controller relay; wherein theoven floor temperature controller has a high and low temperature limitsetting; wherein the infrared sensor of the first control system sensesthe infrared light emissions from the top surface of the oven floorthrough the ports or openings in the top of the baking chamber or wallsof the baking chamber, and surrounding insulation later, providestemperature measurements of the top surface of the oven floor, and islocated in a position outside of and remote from the baking chamber, thetop of the baking chamber and baking chamber walls; wherein the oventemperature controller of the first control system opens and closes theoven floor temperature control relay to control the first heat source soas to maintain the temperature of the top surface of the oven floor, asmeasured by the infrared sensor, approximately between the high and lowtemperature limit setting of the oven floor temperature controller;wherein the first heat source is located directly underneath the ovenfloor; wherein the second control system controls the second heat sourcethat heats the baking chamber; wherein the second control systemcomprises a thermocouple that measures the temperature in the bakingchamber or the top of the baking chamber, a baking chamber temperaturecontroller, and a baking chamber temperature controller relay; whereinthe baking chamber temperature controller has a high and low temperaturelimit setting; and wherein the second control system opens and closesthe controller relay of the second control system to maintain thetemperature of the baking chamber, as measured by the thermocouple,approximately between the high and low temperature limit settings of thebaking chamber temperature controller.
 6. An oven comprising: a bakingchamber; an oven floor; a first heat source; a second heat source; afirst control system; a second control system; and a forced air system;wherein the oven floor has a top and bottom surface; wherein the bakingchamber has a front opening and is comprised of a top, at least threewalls, and the top surface of the oven floor; wherein the first controlsystem controls the first heat source that heats the oven floor; whereinthe first control system comprises an infrared sensor, an oven floortemperature controller, and oven floor temperature controller relay;wherein the oven floor temperature controller has a high and lowtemperature limit setting; wherein the infrared sensor of the firstcontrol system senses the infrared light emissions from the top surfaceof the oven floor, provides temperature measurements of the top surfaceof the oven floor, and is located in a position outside of and remotefrom the baking chamber, the top of the baking chamber and bakingchamber walls; wherein the oven temperature controller of the firstcontrol system opens and closes the oven floor temperature control relayto control the first heat source so as to maintain the temperature ofthe top surface of the oven floor, as measured by the infrared sensor,approximately between the high and low temperature limit setting of theoven floor temperature controller; wherein the first heat source islocated directly underneath the oven floor; wherein the second controlsystem controls the second heat source that heats the baking chamber;wherein the second control system comprises a thermocouple that measuresthe temperature in the baking chamber or the top of the baking chamber,a baking chamber temperature controller, and a baking chambertemperature controller relay; wherein the baking chamber temperaturecontroller has a high and low temperature limit setting; wherein thesecond control system opens and closes the controller relay of thesecond control system to maintain the temperature of the baking chamber,as measured by the thermocouple, approximately between the high and lowtemperature limit settings of the baking chamber temperature controller;and wherein the forced air system blows cool air around the infraredsensor of the first control system, or between the oven floor and theinfrared sensor, to cool the infrared sensor.
 7. An oven comprising: abaking chamber; an oven floor; a shutter and a solenoid actuator thatmoves the shutter into an open or closed position; a first heat source;a second heat source; a first control system; a second control system;wherein the oven floor has a top and bottom surface; wherein the bakingchamber has a front opening and is comprised of a top, at least threewalls, and the top surface of the oven floor; wherein the first controlsystem controls the first heat source that heats the oven floor; whereinthe first control system comprises an infrared sensor, an oven floortemperature controller, and oven floor temperature controller relay;wherein the oven floor temperature controller has a high and lowtemperature limit setting; wherein the infrared sensor of the firstcontrol system senses the infrared light emissions from the top surfaceof the oven floor, provides temperature measurements of the top surfaceof the oven floor, and is located in a position outside of and remotefrom the baking chamber, the top of the baking chamber and bakingchamber walls; wherein the oven temperature controller of the firstcontrol system opens and closes the oven floor temperature control relayto control the first heat source so as to maintain the temperature ofthe top surface of the oven floor, as measured by the infrared sensor,approximately between the high and low temperature limit setting of theoven floor temperature controller; wherein the first heat source islocated directly underneath the oven floor; wherein the second controlsystem controls the second heat source that heats the baking chamber;wherein the second control system comprises a thermocouple that measuresthe temperature in the baking chamber or the top of the baking chamber,a baking chamber temperature controller, and a baking chambertemperature controller relay; wherein the baking chamber temperaturecontroller has a high and low temperature limit setting; wherein thesecond control system opens and closes the controller relay of thesecond control system to maintain the temperature of the baking chamber,as measured by the thermocouple, approximately between the high and lowtemperature limit settings of the baking chamber temperature controller;and wherein the shutter, when in a closed position, is located so as toblock hot gas escaping from the baking chamber from damaging theinfrared sensor of the first control system and, when in an openposition, allows sensing of the top surface of the oven floor by theinfrared sensor.
 8. An oven comprising: a baking chamber; an oven floor;a first heat source; a second heat source; a first control system; asecond control system; wherein the oven floor has a top and bottomsurface; wherein the baking chamber has a front opening and is comprisedof a top, at least three walls, and the top surface of the oven floorwherein the first control system controls the first heat source thatheats the oven floor; wherein the first control system comprises a firstoven floor infrared sensor sensing the infrared light emissions from thetop of the oven floor, and a second oven floor infrared sensor sensinginfrared light emissions from the bottom surface of the oven floor, afirst oven floor temperature controller with high and low temperaturelimit settings for controlling the temperature of the top surface of theoven floor, and a second oven floor temperature controller with high andlow limit settings for controlling the temperature of the bottom surfaceof the oven floor; and a first oven floor temperature controller relayactuated by the first oven floor temperature controller and a secondoven floor temperature controller relay actuated by the second ovenfloor temperature controller; wherein the first and second oven floortemperature controller relays are arranged in series; wherein heating ofthe oven floor is suspended by the first heat source if one or both oftop and bottom oven floor controller relays are opened by the oven floorcontrollers because infrared light emissions as measured by either ofthe floor surface infrared sensors results in a temperature calculatedby either of the oven floor controllers that is higher than the hightemperature limit setting of that controller; wherein heating of theoven floor is initiated only if one or both oven floor surfacetemperatures, as calculated by the oven floor controllers using floorsurface infrared light emission measurements by the sensors, falls belowthe low limit setting of at least one controller; wherein the secondcontrol system controls the second heat source that heats the bakingchamber; wherein the second control system comprises a thermocouple thatmeasures the temperature in the baking chamber or the top of the bakingchamber, a baking chamber temperature controller, and a baking chambertemperature controller relay; and wherein the second control systemopens and closes the controller relay of the second control system tomaintain the temperature of the baking chamber, as measured by thethermocouple, approximately between the high and low temperature limitsettings of the baking chamber temperature controller.
 9. The oven ofclaim 8 further comprising one or more baffles positioned between theoven floor and the first oven floor infrared sensor.
 10. The oven ofclaim 8 further comprising an insulation layer around the walls and topof the baking chamber, and ports or openings in the top of the bakingchamber or walls of the baking chamber, and surrounding insulationlayer, allowing the first oven floor infrared sensor of the firstcontrol system to sense the top surface of the oven floor through thebaking chamber top or walls and insulation layer.
 11. The oven of claim8 further comprising a forced air system, wherein the forced air systemforces cool air around the first oven floor infrared sensor of the firstcontrol system, or between the oven floor and the first oven floorinfrared sensor to cool the infrared sensor.
 12. The oven of claim 8further comprising a shutter and an actuator that moves the shutter intoan open or closed positon; wherein the shutter, when in a closedposition, is located so as to block hot gas escaping from the bakingchamber from damaging the first oven floor infrared sensor of the firstcontrol system and, when in an open position, allows infrared sensing ofthe top surface of the oven floor by the first oven floor infraredsensor.
 13. The oven of claim 8 wherein the oven floor rotates.
 14. Theoven of claim 8 further comprising an insulation layer; wherein theinsulation layer surrounds the baking chamber; wherein a vent ispositioned around the insulation layer surrounding the baking chamber;wherein a second insulation layer surrounds the vent; wherein the firstoven floor infrared sensor is positioned above or beside the bakingchamber, and above or beside the vent, and above or beside theinsulation layer surrounding the vent; wherein the oven furthercomprises a first port that traverses the insulation layer surroundingthe baking chamber, and a second port that traverses the insulationlayer surrounding the vent; and wherein the first oven floor infraredsensor measures the temperature of the top of the oven floor through thefirst port, through the vent and through the second port in theinsulation layer surrounding the vent.
 15. An oven, comprising: an ovenfloor having a top and bottom surface; a baking chamber; one or moreheating elements; an infrared sensor; an oven floor top surfacetemperature controller; and an oven floor top surface temperaturecontroller relay; wherein the baking chamber comprises a front opening;wherein at least one of the one or more heating elements is locatedunderneath the oven floor; wherein the infrared sensor is locatedoutside of and above or beside the baking chamber and above the topsurface of the oven floor; and wherein the infrared sensor measuresinfrared light emissions from the top of the oven floor, sends anelectrical signal current to an oven floor top surface temperaturecontroller which then calculates and displays a temperature and providesfor high and low temperature limit setting by opening and closing arelay that provides power or control signal to one or more of theheating elements to change the temperature of the oven floor.
 16. Theoven of claim 15 further comprising a second infrared sensor, whereinthe second infrared sensor measures the temperature of the bottomsurface of the oven floor.
 17. The oven of claim 15 further comprising athermocouple, wherein the thermocouple measures the temperature of thebaking chamber.
 18. The oven of claim 16 further comprising athermocouple, wherein the thermocouple measures the temperature of thebaking chamber.
 19. The oven of claim 15 further comprising one or morebaffles, wherein the baffles are positioned between the infrared sensorand the oven floor to protect the infrared sensor from heat damage. 20.The oven of claim 15 wherein the oven is portable.
 21. The oven of claim15 wherein the oven floor rotates.